Email to Cilla      

SOUR CREAM BLUEBERRY MUFFINS

Source of Recipe

Quick Cooking magazine


Recipe Introduction

Ready in 45 minutes or less; “When we were growing up, my mom made these warm, delicious muffins on chilly mornings,” recalls Tory R. of Cincinnati, Ohio. “I’m now in college and enjoy baking them for friends.”

List of 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*




Recipe

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.

*Editor’s Note: If using frozen blueberries, do not thaw before adding to the batter.

My notes: These are good...easy to mix up and bake. I made them as mini-muffins and baked about 10-14 mins. Check in your oven.