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Sour Cream Blueberry Muffins

When we were growing up, my mom made these warm, delicious muffins on chilly mornings. I'm now in college and I enjoy baking them for friends. —Tory Ross, Cincinnati, Ohio
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    1 dozen

Ingredients

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

Directions

  • Preheat oven to 375°. In a large bowl, combine 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.
  • Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake until a toothpick inserted in muffin comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack.
Nutrition Facts
1 muffin: 195 calories, 7g fat (3g saturated fat), 48mg cholesterol, 272mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • DeliciouslyResourceful_Gina
    Sep 4, 2020

    Perfect for my busy lifestyle and 2 little helpers. I've yet to find a better muffin recipe for this little effort.

  • karen
    Jun 26, 2020

    I'm always making muffins. Some turn out , some are lacking but I was pleasantly surprised how good these were. Not as good as my high calories muffins with lots of glaze and crumble on top but very tasty and SO EASY! Hubbie who is not overly keen on muffins said they were the best so far.

  • Deb
    Jun 23, 2020

    I added the lemon zest and a little bit of almond extract. They were moist and delicious. Next time, I'll use paper liners. I didn't have any blueberry yogurt but that sounds good too! (I used frozen blueberries)

  • PageRD
    Jun 9, 2020

    These muffins were so easy and delicious. I found them moist and flavorful. I thought about leaving the sugar off the top but I'm glad I added it. It really gave the top a nice texture and flavor. I'll be making these again.

  • Penny
    Apr 23, 2018

    I used my own biscuit mix....and added just a touch of lemon zest.....very good....

  • Christa
    Mar 27, 2018

    I made these with my two year-old. It's a great recipe if you're looking for an easy one to do with kids. I'm not crazy about the sour cream taste, but they're still really good. I'll definitely try them with blueberry yogurt next time. Also my daughter loves them ??.

  • lvarner
    Jan 3, 2018

    These turned out very well. The sour cream makes them taste more rich and homemade, even though these come together quickly by using a baking mix. These are a nice time-saver for busy times.

  • HighmtnWA
    Oct 25, 2016

    The first time I make a recipe I pretty much follow it. These were very good in texture, nice and light, but just lacked something. I did add 1/2 t. of vanilla but they still lacked something. I am taking them to a breakfast potluck and will put a nice powdered sugar vanilla glaze on them. A nice glaze salvages everything... LOLI'll make them again but will add 1/2 salt, maybe a touch more sugar and switch the sour cream with my homemade yogurt as someone else suggested. Hopefully, that does the trick.

  • sgronholz
    May 1, 2016

    These muffins are delicious! I used my homemade biscuit mix instead of store-bought, which worked great. I will definitely be making them again!

  • mkaskela
    Mar 16, 2016

    These were wonderful! But instead of sour cream, I used blueberry yogurt. Also, I used fresh, instead of frozen, blueberries.