Okay, so I tried making those Bisquick sour cream blueberry muffins everyone’s been talking about. I gotta say, I was skeptical at first. Sour cream? In muffins? But, hey, I’m always up for a good baking experiment.
First things first, I gathered all my stuff. You know, the usual suspects: granulated sugar, butter (gotta have that!), and of course, the Bisquick mix. Oh, and blueberries, the smaller ones are recommended I saw someone say online, so I went with those. Also grabbed some milk, vegetable oil, and one lonely egg from the fridge.
I started by mixing the wet ingredients together in one bowl. That’s the milk, oil, and egg. Gave it a good whisk until it was all combined and kinda frothy. In another, bigger bowl, I dumped in the Bisquick, sugar, and softened butter. I used a fork to mash the butter into the dry stuff until it looked like coarse crumbs. It took a bit of elbow grease, I won’t lie!

Then, I poured the wet ingredients into the dry ingredients. Mixed it all up, but not too much. You don’t want tough muffins, right? Next came the fun part – folding in those tiny blueberries. I tried to be gentle so they wouldn’t all burst, but it was also kinda hard since it was really sticky at that point.
Now, here’s where the sour cream comes in. It sounds weird, I know, but I plopped a dollop of it into the batter and gently mixed it in. It made the batter a bit thicker and, I guess, creamier? I hope I did this part correctly, because I was just guessing at that point.
- Prepare the Muffin Tins:
I got out a muffin tin and lined it with those paper liners. Then I filled each cup about two-thirds full with the batter. I put it in the preheated oven at 375°F (I think that’s about 190°C). The recipe I saw online said 15-20 minutes, but mine took a little longer, maybe around 22 minutes? I just kept an eye on them and poked them with a toothpick until it came out clean.
I let the muffins cool in the tin for a few minutes before moving them to a wire rack to cool completely. They smelled pretty darn good, I gotta admit.
The Moment of Truth
And guess what? They were actually really tasty! The sour cream didn’t make them taste sour at all. It just made them super moist and fluffy. And the blueberries were perfect. They were a nice little burst of sweetness in every bite.
So, yeah, I’d definitely make these again. They were pretty easy, even for a not-so-great baker like me. If you’re looking for a simple and yummy breakfast or snack, give these a try. You might be surprised!
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