Okay, so I’ve been craving blueberry muffins lately, the kind that just melt in your mouth, you know? I wanted to whip up a batch, but I also wanted to keep things simple. That’s where Bisquick and sour cream come into play. Let me tell you, this combo is a game-changer.
First things first, I preheated my oven to 400 degrees Fahrenheit. While that was heating up, I grabbed a muffin pan and lined it with some paper liners. You can grease the pan if you prefer, but I find liners make cleanup way easier.
Next, I got a big mixing bowl and dumped in the Bisquick mix. Now, the exact amount depends on how many muffins you want to make, but I usually eyeball it. To that, I added some sugar, not too much, just enough to sweeten things up. A pinch of salt goes in too, to balance out the flavors.

In a separate bowl, I whisked together an egg, some vegetable oil, and a good dollop of sour cream. The sour cream is key here, folks. It adds this amazing moisture and tanginess to the muffins. Once that was all mixed, I poured it into the dry ingredients and stirred everything together until it was just combined. Don’t overmix, or your muffins will be tough.
Now for the star of the show: the blueberries! I used fresh ones, but frozen works too. Just toss them in a bit of flour first to keep them from sinking to the bottom. I folded the blueberries into the batter gently, making sure they were evenly distributed.
Then, I scooped the batter into the prepared muffin liners, filling each one about two-thirds full. For a little extra something, I mixed up a quick topping with some sugar, flour, melted butter, and a dash of cinnamon. I sprinkled that over each muffin before popping the pan into the oven.
I baked them for about 20-25 minutes, or until a toothpick inserted into the center came out clean. The smell while they were baking? Heavenly. Seriously, my whole kitchen smelled like a bakery.
Here’s a quick rundown of what I did:
- Preheated oven to 400F.
- Lined muffin pan with paper liners.
- Mixed Bisquick, sugar, and salt.
- Whisked egg, oil, and sour cream.
- Combined wet and dry ingredients.
- Folded in blueberries.
- Scooped batter into muffin liners.
- Made and sprinkled topping (optional).
- Baked for 20-25 minutes.
Once they were done, I let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. But let’s be real, I couldn’t resist sneaking one while it was still warm. And oh boy, it was everything I hoped for. Fluffy, moist, bursting with blueberries, and that hint of sour cream made them extra special.
These blueberry muffins with Bisquick and sour cream are a total win in my book. They’re easy to make, require minimal ingredients, and the results are out of this world. If you’re looking for a quick and delicious treat, give these a try. You won’t be disappointed!
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