Saturday, October 24, 2009
Want some "Boo-berry Muffins" ?
Sour Cream Blueberry Muffins
2 cups biscuit/baking mix (such as Bisquick)
3/4 cup + 2 Tablespoons sugar, divided
1 cup (8 oz.) sour cream (not low fat)
1 cup fresh or frozen blueberries*
*If using frozen blueberries, do not thaw before adding to the batter
Preheat oven to 375 degrees. Line muffin cups with liners or spray with non-stick cooking spray.
In a bowl, combine the biscuit mix and 3/4 cup sugar. In another bowl, combine the eggs and sour cream until smooth; stir sour cream mixture into the biscuit mixture until just combined.
Fill muffin cups 3/4 full. Sprinkle with remaining 2 Tablespoons sugar. Bake at 375 degrees for 20-25 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Yields: 1 dozen