Sour Cream Blueberry Muffins
The secret to these blueberry muffins is the sour cream which makes them perfectly moist and delicious.
- 2 cups biscuit/baking mix
- 14 Tbsp sugar divided
- 2 eggs
- 1 cup sour cream
- 1 cup fresh or frozen blueberries
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 until just combined. Fold in blueberries. Fill greased muffin cups 3/4 full. Sprinkle with remaining sugar.
Bake at 375 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for five minutes before moving from pan to a wire rack.