SOUR CREAM BLUEBERRY MUFFINS
This quick mix uses baking mix (such as Bisquick) and mixes up very quick. My boys think this is a great Saturday morning breakfast especially when the blueberries start to come in the garden.
Provided by mary winecoff
Categories Breakfast
Time 35m
Yield 1 dozen
Number Of Ingredients 6
Steps:
- In a bowl, combine the baking 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 blueberries. Fill greased muffin cups three-fourths full. Sprinkle with the remaining sugar.
- Bake at 375°F for 20-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 2445, Fat 94.8, SaturatedFat 39.8, Cholesterol 496.7, Sodium 2919.9, Carbohydrate 366, Fiber 8.9, Sugar 227.8, Protein 38.9
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