Sour Cream Blueberry Muffins – a delicious recipe with Sugar, Eggs, Sour Cream, Fresh Or, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 tops with sugar, about 2 tablespoons.
2
Bake at 375u00b0 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
3
*If using frozen blueberries, do not thaw before adding to batter.
4
Instead of greasing my muffin cups, I use paper muffin liners.
5
These were so delicious and easy. I used more blueberries than it called for. Recipe will also make up to 18, depending on the size of your muffin cups and how full you fill each muffin cup.
383
kcal
Calories
16
g
Fat
54
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups Biscuit Mix/baking Mix, 3/4 cups Sugar, 2 whole Eggs, 1 cup Sour Cream (8 Oz), and more.
Yes, Sour Cream Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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