Bisquick Blueberry Muffins
Created by brandy_girl on November 15, 2011
- Servings: 12
- Prep Time: 15m
- Cook Time: 20m
- Recipe #2595
Ingredients
- 2 cups biscuit/baking mix
- 1 cup sugar (you can use less if you want)
- 2 eggs
- 1 cup sour cream (I use blueberry yogurt sometimes)
- 1 1/2 cups fresh or frozen blueberries
- Sugar, for sprinkling ton top of muffins before baking
How to Make
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Step 1: In a large bowl, combine the biscuit mix and 1 cup cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries.
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Step 2: In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined (the trick is not to over mix the batter).
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Step 3: Fold in blueberries.
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Step 4: Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
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Step 5: Sprinkle tops of muffins with sugar.
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Step 6: Bake at 375 degrees (preheated oven) for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutritional Facts
- Serving Size: 1 (82.8 g)
- Calories 211
- Total Fat - 12.2 g
- Saturated Fat - 7.4 g
- Cholesterol - 29 mg
- Sodium - 43.7 mg
- Total Carbohydrate - 28.8 g
- Dietary Fiber - 4.4 g
- Sugars - 17 g
- Protein - 4.4 g
- Calcium - 55.3 mg
- Iron - 4.1 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg