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Sour Cream Blueberry Muffins
SUBMITTED BY:
Tory Ross
"'When we were growing up, my mom made these warm, delicious muffins on chilly mornings,' recalls Tory Ross of Cincinnati, Ohio. 'I'm now in college and enjoy baking them for friends.'"
RECIPE RATING:
Read Reviews
(31)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
2 cups biscuit/baking mix
14 tablespoons sugar, divided
2 eggs
1 cup sour cream
1 cup fresh or frozen blueberries*
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DIRECTIONS
In a bowl, combine the biscuit 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 remaining sugar.
Bake at 375 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
FOOTNOTE
If using frozen blueberries, do not thaw before adding to batter.
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REVIEWS
Reviewed on Jul. 15, 2007 by sandycook
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sandycook
Jul. 15, 2007
These were absolutely wonderful, and the ease in making them warrants the 5 star rating. They had a cake like taste. I used a generic store brand waffle and pancake mix. Just a note - no need to measure 14T of sugar. I just measured the 3/4 cup and sprinkled sugar on the tops of the muffins prior to baking (which would be 2T if you're measuring - but I just sprinkled). I did coat the blueberries with the 2nd cup of dry mix because I've always read that this makes them mix in easier & not go to the bottom. I also didn't bother with the separate bowls for wet & dry ingredients. Just mix the eggs with the sour cream, add the dry ingredients & berries. I believe in keeping it simple - and this recipe does it, without sacrificing taste!
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6 users found this review helpful
These were absolutely wonderful, and the ease in making them warrants the 5 star rating. They...
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Reviewed on Jan. 28, 2008 by Ocean Girl
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Ocean Girl
Jan. 28, 2008
This are delicious and easy to prepare (I used the easy biscuit mixture recipe submitted by Janet). I added more blueberries than called for since I wanted to use up the bag of frozen berries I had. Turned out great. A++++++++
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2 users found this review helpful
This are delicious and easy to prepare (I used the easy biscuit mixture recipe submitted by...
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Reviewed on Aug. 8, 2007 by
SoriBaby
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SoriBaby
Aug. 8, 2007
As a new baker, I found this recipe very easy to follow! I only made a couple of modifications... I added only 1/4 sour cream and 3/4 low fat vanilla yogurt and about a tblsp of milk, b/c batter seemed a bit dry. YUM! Very moist, a little bit sweeter and all around tastey!
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2 users found this review helpful
As a new baker, I found this recipe very easy to follow! I only made a couple of...
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Reviewed on Jul. 22, 2007 by fiestagirl
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fiestagirl
Jul. 22, 2007
I made these in mini muffin cups, and they were the perfect blend of sweet and tart. I also used the same recipe with blackberries, and it tasted just like cobbler. Make sure you grease the top of the muffin tin. I tend to overfill the cups, and when they puffed up, I had a hard time releasing them from the pan. I love how easy it is to make these. Since there's less ingredients, they can be whipped up at a moment's notice.
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2 users found this review helpful
I made these in mini muffin cups, and they were the perfect blend of sweet and tart. I also...
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Reviewed on Jul. 17, 2007 by ANNERBANANER
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ANNERBANANER
Jul. 17, 2007
The whole family loved these! You can't tell that they are made with bisquick at all so I wouldn't waste the time using more ingredients to make muffins from scratch. I wasn't sure how they would turn out because I only had fat free sour cream in the house, but the texture and taste was perfect and I saved on all that saturated fat too!
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2 users found this review helpful
The whole family loved these! You can't tell that they are made with bisquick at all so I...
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Reviewed on Mar. 2, 2008 by
outnumbered
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outnumbered
Mar. 2, 2008
I was skeptical with so few ingredients, I used full fat sour cream for richness, and wow. Very good - sooooo easy, loved it.
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1 user found this review helpful
I was skeptical with so few ingredients, I used full fat sour cream for richness, and wow. ...
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Reviewed on Mar. 2, 2008 by DCLAWSONUW
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DCLAWSONUW
Mar. 2, 2008
Terrific recipe! These are much better then then store bought mini muffins and so much cheaper! I used chocholate chips instead of berries, since that's all I had on hand, and they turned out perfect! My husband and son loved them, so that's enough for me to keep making them!
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1 user found this review helpful
Terrific recipe! These are much better then then store bought mini muffins and so much...
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Reviewed on Mar. 2, 2008 by MKMOGUL
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MKMOGUL
Mar. 2, 2008
These muffins are great comfort food. Super easy, super fast, and so good. A very tender muffin. I love the blueberries, but I'm sure that it would be fabulous with bananas, or other berries. I plan to use this frequently. Thanks for a great recipe with ingredients I always have on hand.
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1 user found this review helpful
These muffins are great comfort food. Super easy, super fast, and so good. A very tender...
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Reviewed on Feb. 11, 2008 by
joan
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joan
Feb. 11, 2008
I usually have to under bake my muffins so that they stay moist enough to satisfy my fussy husband. The raw centres gross me out, so I'm quite relieved to have found a MOIST muffin recipe that I get to bake all the way through. Oh, and he also hates blueberries, so I substituted a can of chopped peaches for the blueberries and added a bit of nutmeg. Thanks!
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1 user found this review helpful
I usually have to under bake my muffins so that they stay moist enough to satisfy my fussy...
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Reviewed on Jan. 9, 2008 by
Jessica
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Jessica
Jan. 9, 2008
This is a great blueberry muffin recipe. I made them for my family after the New Year and they all grumbled because they were trying to lose those extra holiday pounds and didn't want any sweets, but once the first person tried one, the rest followed, and pretty soon all of the muffins were gone, diets begone! The only thing I changed in this recipe is that I added a teaspoon of vanilla, just thought it needed it to make the muffin taste more sweet, and they came out beautifully. This recipe is a keeper, I am actually planning on making more muffins tomorrow since the first batch went so quickly.
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1 user found this review helpful
This is a great blueberry muffin recipe. I made them for my family after the New Year and they...
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