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Sour Cream Blueberry Muffins Recipe

Sour Cream Blueberry Muffins Recipe

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

Directions

  • 1. In a bowl, combine the biscuit mix and 3/4 cup sugar. In another bowl, combine the 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.
  • 2. 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.

Nutritional Facts

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

Reviews for Sour Cream Blueberry Muffins

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Average Rating
MY REVIEW
lvarner
Reviewed 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."

MY REVIEW
HighmtnWA
Reviewed 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... LOL

I'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."

MY REVIEW
sgronholz
Reviewed 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!"

MY REVIEW
mkaskela
Reviewed Mar. 16, 2016

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

MY REVIEW
Mom1117
Reviewed 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:)"

MY REVIEW
Laurie73
Reviewed 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."

MY REVIEW
Sunshinebakerpa
Reviewed Dec. 26, 2015

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

MY REVIEW
Christineham
Reviewed 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!"

MY REVIEW
krysfielder
Reviewed May. 20, 2015

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

MY REVIEW
ConnieSue64
Reviewed 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!!"

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