Moist and Easy Blueberry Muffins
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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