Sour Cream Blueberry Muffins |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This quick mix uses baking mix (such as Bisquick) and mixes up very quick. My boys think this is a great Saturday morning breakfast especially when the blueberries start to come in the garden. Ingredients:
2 cups baking mix (such as bisquick) |
3/4 cup sugar, plus |
2 tablespoons sugar, divided |
2 eggs |
1 cup sour cream |
1 cup blueberries (fresh or frozen) |
Directions:
1. In a bowl, combine the baking mix and 3/4 cup sugar. In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined.
2. Fold in blueberries. Fill greased muffin cups three-fourths full. Sprinkle with the remaining sugar.
3. Bake at 375°F for 20-25 minutes or until a toothpick comes out clean.
4. Cool for 5 minutes before removing from pan to a wire rack.
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