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SOUR CREAM BLUEBERRY MUFFINS

Source of Recipe

Quick Cooking magazine


Recipe Introduction

Ready in 45 minutes or less; �When we were growing up, my mom made these warm, delicious muffins on chilly mornings,� recalls Tory R. of Cincinnati, Ohio. �I�m now in college and enjoy baking them for friends.�

List of Ingredients

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




Recipe

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.

*Editor�s Note: If using frozen blueberries, do not thaw before adding to the batter.

My notes: These are good...easy to mix up and bake. I made them as mini-muffins and baked about 10-14 mins. Check in your oven.