Sour Cream Blueberry Muffins Recipe
This easy sour cream blueberry muffin recipe makes moist and delicious blueberry muffins! It’s a classic, foolproof recipe that everyone is sure to love!
Ingredients
2 cups biscuit mix
3/4 cup sugar
2 eggs
1 cup (8 oz.) sour cream
1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 375°.
- Mix biscuit mix, sugar, eggs, and sour cream in order just until combined.
- Fold in blueberries.
- Pour into greased muffin tins 3/4 full.
- Sprinkle with a little sugar on top.
- Bake for 20-25 minutes.
Notes
- Take these muffins to the next level. When you first take them out of the oven, dip the tops into melted butter and then in a mix of cinnamon and sugar.
- Feel free to substitute the blueberries with other fruits like raspberries or blackberries for a delicious twist.
- To make these muffins even more indulgent, you can add a streusel topping made with flour, brown sugar, and butter before baking.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months. Simply reheat them in the microwave or oven before serving.
