Click for Cookbook LOGIN
"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Fitzgerald’s Sour Cream Blueberry Muffins Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Fitzgerald’s Sour Cream Blueberry Muffins is from The Mount Enon Missionary Baptist Church Historical Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups biscuit/baking mix
14 tablespoons sugar, divided
2 eggs
1 cup sour cream
1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Directions:
Directions:
In a bowl, combine the biscuit mix and ¾ 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.

Prep time: 15 minutes
Cook time: 20 minutes
Ready in: 35 minutes

Serving: Serves 12

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

85W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!