I just love Blueberry muffins, and I usually always make Betty Crockers bagged muffins cause they're so sweet, but I found these on Taste of Home and figured I'd try them. They had 5 stars on that site and everyone seemed to rave about how good they were, so why not? They were super easy to make, and even Jesse got in on it by helping to fill the muffin tin with cups :) You may be thinking that sour cream in muffins would be pretty nasty (my husband sure thought so), but they were actually really good! Not nearly as sweet as the Betty Crocker muffins (you can always add more sugar if you like), but way better blueberry taste since the blueberries were fresh. What a difference that makes! I'll absolutely make these again since they were so easy and so good. I made 12 yesterday morning, and there's only 1 left today...I think the boy and I will be fighting over it!
'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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