Saturday, October 24, 2009

Want some "Boo-berry Muffins" ?

These are so simple to make and so moist and yummy! It's my mom's recipe and I've used both fresh and frozen blueberries. It is not a super sweet muffin. If you want it sweeter you can always add additional sugar.

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*
2 eggs

*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

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