{Recipe} Blueberry Sour Cream Muffins

Blueberry Sour Cream Muffins | www.puresugar.net

Good morning, everyone! Today I was up bright and early around 5. The birds were loud and I just couldn’t fall back to sleep, so I decided to head downstairs. And bake. While scrolling through my old recipe site I found a muffin recipe that I’d completely forgotten about, so I tweaked it just a little and was very happy with the results!


Blueberry Sour Cream Muffins
A simple, quick muffin recipe.
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  1. 2 cups biscuit mix (such as Bisquick)
  2. 1/2 cup plus 2 Tbsp. sugar, divided
  3. 1 egg
  4. 1 cup (8 oz) sour cream
  5. 1 tsp. lemon juice
  6. 1 cup fresh or frozen blueberries
  7. 2 tsp. lemon zest
  1. Preheat oven to 400 degrees. In a large bowl, combine the biscuit mix and 1/2 cup sugar. Whisk the lemon juice, egg and sour cream together until combined. Stir this mixture into the dry ingredients just until moistened. (The batter will be very thick.) Fold in the blueberries. Fill greased or lined muffin tins half-full. Combine the lemon zest and remaining sugar and sprinkle a bit over each muffin. Bake for 20-25 minutes. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.
  1. Yield: 12 muffins
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As I noted in the recipe, the batter is very thick when you combine the wet and dry ingredients. Just trust the recipe! Here’s a photo of how they looked in the muffin tin. They definitely have a consistency closer to drop biscuits before you bake them. (Sorry for the poor photo quality, but this was a good as it was going to get at 5:45 a.m.)

Thick Batter

Sure enough, the muffins rose just fine and the kids were all happily surprised to have fresh-baked muffins first thing this morning. Of course, I enjoyed them too 😉 
Blueberry Sour Cream Muffins | www.puresugar.net