Monday, November 29, 2010
Sour Cream Blueberry Muffins
Recipe taken from a page in Quick Cooking
2 cups biscuit/baking mix
3/4 cup sugar
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.