Sour Cream Blueberry Muffins

READY IN: 35mins
Recipe by mary winecoff

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.

Top Review by canwebake

These muffins are delicious. So quick and few ingrediants. I added 1 tsp. vanilla and zest of half a lemon. I used turbinado sugar to top them and baked at 350 for 30 min. It does make 12 high top muffins. Very good and will make again.

Ingredients Nutrition

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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