When we were growing up, Mom made these warm, delicious muffins on chilly mornings. I’m now in college and enjoy baking them for friends.
—Tory Ross, Cincinnati, OH
Prep: 15 min. • Bake: 20 min. Makes: 1 dozen
2 cups biscuit/baking mix
3/4 cup plus 2 Tbsp. sugar, divided
2 large eggs
1 cup sour cream
1 cup fresh or frozen blueberries
1. Preheat oven to 375°. In a large bowl, combine the biscuit mix and 3/4 cup of sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in the blueberries.
2. Fill greased muffin cups three-fourths full. Sprinkle with the remaining sugar. Bake until a toothpick inserted in a muffin comes out clean, 20-25 minutes. Cool 5 minutes before removing muffins from pan to a wire rack.
Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
1 serving: 195 cal., 7g fat (3g sat. fat), 48mg chol., 272mg sod., 29g carb. (16g sugars, 1g fiber), 3g pro.