Nutritional Info

Nutrition Facts

Serving Size 1 (57g)

Calories 128
Calories from Fat 51 (39%)
Amount Per Serving %DIV
Total Fat 5.6g 9%
Saturated Fat 2.5g 13%
Monounsaturated Fat 2.6g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 28.4mg 9%
Sodium 265.2mg 12%
Potassium 89mg 2%
Total Carbohydrate 16g 5%
Dietary Fiber 1.1g 4%
Sugars 2.4g
Protein 2.7g 5%

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Recipe Description
These muffins freeze well and can be reheated in the microwave for about 30 seconds.
Prep time
20 min
Cook time
25 min
Ready In
45 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  sugar, topping
1 Cup(c)  blueberries, fresh or thawed frozen, drained
1   egg, unbeaten
1 Cup(c)  sour cream
1/2 Teaspoon(t)  cinnamon
1/3 Cup(c)  sugar
2 Cup(c)  biscuit mix


Preheat oven to 425 degrees.

Lightly grease 12 muffin cups or use paper liners.

In a medium bowl, combine the biscuit mix, 1/3 cup of sugar and cinnamon; mix well.

Make a well in the center of the mixture and add sour cream and egg; beat with a fork until well mixed.

Gently fold in blueberries.

Scoop about 1/4 cup batter into each prepared muffin cup. Sprinkle top of each with 1/2 teaspoon sugar.

Bake about 20 minutes at 425 degrees, or until golden brown.

Additional notes

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Easy Blueberry Muffins
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