Blueberry Sour Cream Muffins - Better Batter Gluten Free Flour

Blueberry Sour Cream Muffins

Soft and fluffy, easy blueberries and cream flavored muffins to make your morning commute a bit friendlier!

blueberry cream muffins 2
12 Servings
5 Minutes Prep
30 Minutes Cook

Looking for a great grab-and-go breakfast for busy weekday mornings? These muffins can be made up ahead of time and frozen. Pop one in the microwave for a moment, or allow to thaw while you drive to work. Make these dairy free with Daiya sour cream substitute or lower in fat with Greek yogurt!

Ingredients

2 cups Better Batter Gluten Free Biscuit and Pancake Mix
3/4 cup sugar
1 cup water
1 cup sour cream (regular or dairy free)
2 tablespoons vegetable oil
3 eggs (you may substitute 3/4 c  chia gel or other liquid egg alternative)
1 cup frozen blueberries (wild blueberries are best)

instructions

Preheat oven to 400 degrees F. Line 12 muffin tins with cupcake liners or spray with cooking spray. Alternately line 6 extra large muffin tins (Texas muffin tins) with liners or spray with cooking spray.

In a bowl combine the Better Batter biscuit and pancake mix and sugar.

In a separate bowl, beat together water, sour cream, vegetable oil, and eggs or egg substitute.

Stir the wet ingredients into the dry ingredients until just combined. The mixture will be very thick. (If the mix is extremely dry – with dry crumbs that do not absorb, add up to 1/2 c extra water, until mixture resembles drop biscuit dough or cookie dough.)

Stir in frozen blueberries and mix until thoroughly distributed in the batter.

Evenly divide the batter between prepared cups.

Bake for 20-30 minutes or until golden brown and firm on top.

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