Moist and Easy Blueberry Muffins

Print recipe as: 3x5 | 4x6 | 8.5x11
Biscuit mix makes them easy, AE Sour Cream makes them moist and flavorful.


Ingredients
  • 2 cups biscuit mix (Bisquick)
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup AE Sour Cream
  • 1 cup fresh or frozen blueberries*
  • 2 tablespoons raw, coarse sugar

Directions

Combine biscuit mix and 3/4 c. sugar in a large bowl.  In a separate bowl, stir together eggs, vanilla and sour cream.  Add to dry ingredients and and stir until just combined.  Fold in blueberries.  Fill greased muffin cups three-fourths full and sprinkle with raw sugar.  Bake at 375 degrees for 20 minutes or until a toothpick comes out clean.  Cool for 5 minutes and then remove to a wire rack.

*If using frozen blueberries, do not thaw before adding to the batter.

Makes 12 muffins


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Raspberry and Cream Trifle

Lemon Cake

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