Wednesday, September 1, 2010

Sour Cream Blueberry Muffins


'Sour Cream Blueberry Muffins'
Source: Taste of Home

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

Heat oven to 375. In a large bowl, combine the biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries.

Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.



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