Preheat oven to 375. Spray muffin tins with Pam or add paper liners.
In bowl, combine Bisquick and sugar. In another bowl, combine eggs and sour cream. Stir into dry ingredients just until combined. Fold in blueberries (if using frozen, do NOT thaw)
Divide between 12 muffin tins. Sprinkle tops with sugar, if desired. Bake at 375 for 20 to 25 min. Cool in pan for 5 minutes, remove to wire rack to cool completely.
NOTE- I like to add some lemon zest to the dry ingredients. Also, I add the 1 cup of fresh blueberries, then add another 1/2 cup or more of the small frozen wild blueberries.
My husband doesn't like sweet, so I add less sugar. Sometimes half Splenda and half sugar.
Originally Submitted
4/22/2011
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