'When we were growing up, my mom made these warm, delicious muffins on chilly mornings,' recalls Tory Ross of Cincinnati, Ohio. 'I'm now in college and enjoy baking them for friends.'"
1. In a bowl, combine the biscuit mix and 3/4 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.
2. 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.
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Serving Size: 1 Serving (217g) | ||
Recipe Makes: 12 | ||
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Calories: 512 | ||
Calories from Fat: 306 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34g | 45 % | |
Saturated Fat 17.4g | 87 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 141mg | 43 % | |
Sodium 607.2mg | 21 % | |
Potassium 279.7mg | 7 % | |
Total Carbohydrate 45.5g | 13 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 44.4g | ||
Protein 7.9g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 512
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