Sour Cream Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups biscuit/baking mix (used Bisquick)3/4 cup plus 2 tablespoons sugar, divided2 eggs1 cup (8 ounces) sour cream1 cup fresh or frozen blueberries**editor's note: if using frozen blueberries, do not thaw before adding to the batter.
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 the blueberries. Fill greased muffin cups three-fourths full. Sprinkle with the 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.
Number of Servings: 12
Recipe submitted by SparkPeople user JENNYJ08.
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.
Number of Servings: 12
Recipe submitted by SparkPeople user JENNYJ08.
Nutritional Info Amount Per Serving
- Calories: 192.6
- Total Fat: 7.4 g
- Cholesterol: 43.8 mg
- Sodium: 268.8 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 0.8 g
- Protein: 3.2 g
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