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In a bowl, combine the bisquick and 3/4 C sugar. Add eggs and sour cream. Fold in the blueberries. Fill greased muffin cups 3/4 full. Sprinkle with remaining sugar.
Bake at 375F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 254 | ||
Calories from Fat: 115 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 184.5mg | 57 % | |
Sodium 546.3mg | 19 % | |
Potassium 143.9mg | 4 % | |
Total Carbohydrate 25.9g | 8 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 24.8g | ||
Protein 8.6g | 12 % | |
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: 254
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