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Fitzgerald’s Sour Cream Blueberry Muffins Recipe

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This recipe for Fitzgerald’s Sour Cream Blueberry Muffins, by , 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!
Contributor:  
Contributor:  
Beverly King
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

 

 

 

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