These delightful muffins are packed with juicy blueberries and a hint of tangy sour cream, making them a perfect treat for any time of the day.
Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a large mixing bowl, combine the baking mix and granulated sugar.
Ensure the dry ingredients are well mixed to avoid lumps in the batter.
In another bowl, whisk together the eggs and sour cream until smooth.
Bring the eggs and sour cream to room temperature for easier mixing.
Gradually add the wet mixture to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Gently fold in the blueberries, ensuring they are evenly distributed.
Coat the blueberries in a little flour before adding to prevent them from sinking.
Fill the muffin cups three-quarters full with the batter and sprinkle the tops with coarse sugar.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature, and enjoy!
Pair with a hot beverage for a comforting treat.
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