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TEST KITCHEN APPROVED

Sour Cream Blueberry Muffins

Name: Sour Cream Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen
Ingredients: 2 cups biscuit/baking mix; 3/4 cup plus 2 tablespoons sugar, divided; 2 large eggs, room temperature; 1 cup sour cream; 1 cup fresh or frozen blueberries

TEST KITCHEN APPROVED

65 Reviews

Total Time:Prep: 15 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Tory Ross

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 22, 2022

When we were growing up, my mom made these warm, delicious muffins on chilly mornings. I'm now in college and I enjoy baking them for friends. —Tory Ross, Cincinnati, Ohio

TEST KITCHEN APPROVED

Sour Cream Blueberry Muffins

65 Reviews Add your review

Yield:1 dozen

Prep:15 min

Cook:20 min

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Ingredients

2 cups biscuit/baking mix
3/4 cup plus 2 tablespoons sugar, divided
2 large eggs, room temperature
1 cup sour cream
1 cup fresh or frozen blueberries

Text Ingredients

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Directions

1
Preheat oven to 375°. In a large bowl, combine biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries.

2
Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake until a toothpick inserted in muffin comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack.