Breakfast

Sour Cream Blueberry Muffins is for Breakfast, Snack.

Sour Cream Blueberry Muffins takes 10 minutes to prepare.

Sour Cream Blueberry Muffins takes 25 minutes to cook.

Sour Cream Blueberry Muffins makes 12 servings.

The ingredients for Sour Cream Blueberry Muffins are:

2 cups biscuit/baking mix (used Bisquick)
3/4 cup plus 2 tablespoons sugar, divided
2 eggs
1 cup (8 ounces) sour cream
1 cup fresh or frozen blueberries*

*editor's note: if using frozen blueberries, do not thaw before adding to the batter.

Here is how you make Sour Cream Blueberry Muffins:

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 just until combined. Fold in the blueberries. Fill greased muffin cups three-fourths full. Sprinkle with the remaining sugar.Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.Yield: 1 dozen.Number of Servings: 12Recipe submitted by SparkPeople user JENNYJ08.

The nutritional information for Sour Cream Blueberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 192.6

• Total Fat: 7.4 g
• Cholesterol: 43.8 mg
• Sodium: 268.8 mg
• Total Carbs: 29.1 g
• Dietary Fiber: 0.8 g
• Protein: 3.2 g