I opened my freezer today, and my eye fell upon all the blueberries I brought home from the Texas Blueberry Festival in June. I knew that today I had to make something with blueberries in it, on it, or amongst it. So I opened my cookbook, and wouldn’t you know, the page just fell open to “muffins”. I guess my cookbook just knows where I want to look. The recipe I found for today is a simple one that uses a baking mix as its base, but there’s no sacrifice of flavor just because this is a quick and easy recipe. The added sour cream gives these muffins a top notch appeal.
Sour Cream Blueberry Muffins
2 cups Bisquick baking mix
3/4 cup plus 2 tablespoons sugar, divided
2 eggs
1 cup (8 ounces) sour cream
1 cup blueberries, fresh or frozen
Preheat oven to 375 degrees F. Spray a 12 cup muffin pan with nonstick cooking spray. In a large bowl, combine Bisquick and 3/4 cup sugar. In another bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in the blueberries. Remember, if using frozen blueberries, do not thaw them. Fill prepared muffin cups with batter. Sprinkle with the remaining 2 tablespoons sugar. Bake for 20 to 25 minutes or until a tester comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
The simplicity of this recipe is that besides the sugar and eggs, the only batter ingredients are Bisquick and sour cream.
After mixing only those four ingredients, add the blueberries. If you have a child at home who would like to learn to cook, this would be a great first muffin recipe to let your youngster try.
These are beautiful muffins.
Unfortunately, this recipe only used one cup of blueberries, my freezer has lots more.
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