Monday, November 29, 2010

Sour Cream Blueberry Muffins

Ready in 45 minutes or less
Recipe taken from a page in Quick Cooking

2 cups biscuit/baking mix
3/4 cup sugar
2 eggs
1 cup (8 ounces) sour cream
1 cup fresh or frozen blueberries*
2 T sugar

In a bowl, combine the biscuit mix and 3/4 cup sugar.  In another bowl, combine the eggs and sour cream; sitr 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 degrees 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.

*If using frozen blueberries, do not thaw before adding to the batter.

*I don't know if I can adequately rate these seeing how I only got 1 or 2 bites before they were gone!  Love the big berries.

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