Sour Cream Blueberry Muffins

Name: Sour Cream Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen.
Cuisine: Comfort Food Bread Recipes, Comfort Food Recipes, Comfort Food Vegetarian Recipes
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

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

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.

Editor's Note

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

1 muffin: 195 calories, 7g fat (3g saturated fat), 48mg cholesterol, 272mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 3g protein.

Reviews

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Average Rating:

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.
Mom1117

Mar 9, 2016

I did not use a biscuit mix; just looked up the equivalent individual ingredients. They did not look that beautiful (kinda blah-looking) but tasted delicious! Streusel topping would no doubt be great for looks and taste:)
Laurie73

Jan 6, 2016

Absolutely wonderful! Followed recipe exact and nothing is overpowering in this. It has perfect balance of everything! I will make again. My daughter has asked for a streusel topping to be added next time. Ohhhhh, I did use a can of blueberries (drained extremely well) instead of frozen or fresh.
Sunshinebakerpa

Dec 26, 2015

These were ok. They took 17-19 min to bake.
Christineham

Aug 7, 2015

Afteri added to recipe!!se were great but I only put 1/2 of cup sour cream and1/2 cup of unsweetened applesauce! I added this!! Now there good!
krysfielder

May 20, 2015

There were SO many good reviews that I thought this was a sure thing. They were alright.
ConnieSue64

Jan 30, 2015

I made these in a jumbo muffin pan, lowering the oven to 350! They did turn out beautiful! I love the moist texture! I felt that it was a bit too much sour cream tasting for my taste! However, they will be eaten, they a re good!! Easy as well!!
VickyGr

Nov 6, 2014

I used 2% fat Greek yogurt instead of sour cream. They weren't bad but I wasn't particularly impressed with them.