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Sour Cream Blueberry Muffins Recipe
Sour Cream Blueberry Muffins Recipe photo by Taste of Home

Sour Cream Blueberry Muffins Recipe

Read Reviews (30)
4.74 30
Publisher Photo
"When we were growing up, my mom made these warm, delicious muffins on chilly mornings," recalls Tory Ross of Cincinnati, Ohio. "I'm now in college and enjoy baking them for friends."
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 2 cups biscuit/baking mix
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 cup fresh or frozen blueberries

Nutritional Facts

1 muffin equals 195 calories, 7 g fat (3 g saturated fat), 48 mg cholesterol, 272 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine the biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries.
  2. Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Sour Cream Blueberry Muffins in Quick Cooking May/June 2003, p19

Nutritional Facts

1 muffin equals 195 calories, 7 g fat (3 g saturated fat), 48 mg cholesterol, 272 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Sour Cream Blueberry Muffins(30)

AVERAGE RATING
   (65)
RATING DISTRIBUTION
5 Star
 (50)
4 Star
 (14)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 6, 2014

I really liked the simplicity of these muffins. Not the most flavorful muffins I've had, but still very good.

MY REVIEW
Reviewed Feb. 23, 2014

I made these with fat free Greek yogurt for the sour cream and half a cup of egg whites for the eggs to reduce the fat & calorie count. I also reduced the sugar to about two thirds of a cup, with none for topping. Next time I want to try adding some lemon flavoring.

I used parchment paper liners and they only stuck a little even with the lower fat substitutions.

I love that these are so quick to prepare.

MY REVIEW
Reviewed Jan. 26, 2014

Quick and delicious. I will make them again.

MY REVIEW
Reviewed Jan. 4, 2014

These are very moist and make big muffins. I think I could have gotten 13 or 14 muffins from the recipe. The first time I made them I greased the tin but they stuck to the pan. I used paper muffin cups the next time.

MY REVIEW
Reviewed Oct. 28, 2013

This is a pretty awesome recipe. The only thing I did was cut back on some of the sugar.

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