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


  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 until just combined. Fold in blueberries. Fill greased muffin cups 3/4 full. Sprinkle with remaining sugar.
  2. 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.

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