Sour Cream Blueberry Muffins

Total Time
35mins
Prep 10 mins
Cook 25 mins

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 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.
Most Helpful

5 5

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.

4 5

Very good! Added 3/4 t. vanilla, which was important. Could also add a little lemon zest to perk up the sour cream zing. Used lite sour cream and got 34 mini-muffins. Batter seemed dry when we started mixing wet and dry together, but it came together nicely after a few folds. Thanks for sharing!

5 5

I had a box of the heart healthy bisquick mix that I needed to use up and I had a craving for blueberry muffins for a while so I searched for a recipe to use up the ingredients I had on hand and decided to give this a try. I wasn't sure what to expect but these muffins turned out wonderfully. The only change I made was to add a tsp of vanilla. I thought they had a nice texture to them. These muffins were about as easy as it gets to whip up and they were absolutely delicious. This is one I will definitely make again. :) Thank you!