Mostly blueberries and not greasy. I hate greasy muffins like the ones you buy in the store. These are not greasy but they ARE extremely tasty with lots of blueberries. I feel like I’m eating treats but it’s fruit (right? please?). :)

Anyway, this is our Mom’s recipe for blueberry muffins. She makes these all the time. The recipe calls for 1 cup of blueberries but I add almost 2 cups (one whole pint). It makes them very moist and succulent.

There is sour cream in this recipe also which is probably why they are so moist!




However, my sister (I was visiting again this weekend – she lives in PA. I live in Connecticut) had some ripe white peaches and she wanted to add them to this recipe so these muffins have blueberries (mostly blueberries) and some white peaches (about half a cup). What also helps these muffins to be so delicious is that they have sour cream in them. Health conscious people can add yogurt or fat free sour cream. I like the low fat sour cream.  Full recipe below...

Here is Mom last Thanksgiving. She wanted to have Thanksgiving at her house. This is her recipe!

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2 cups Bisquick (Light)
1/2 c. sugar (you can add another 2 TBSP if you want – (the original recipe calls for it but I always cut back on some of the sugar).
1 egg
1 cup light sour cream
1 cup blueberries (or slightly more) (if adding just blueberries – then up this to almost 2 cups. It makes the muffins very juicy).
1/2 cup white peaches sliced into small pieces
lemon zest mixed with 2 TBSP sugar

Combine Bisquick and sugar.... in the side of the bowl drop in the 1 cup sour cream and the egg. Wisk them together in their own little area of the bowl and then mix altogether with dry ingredients.
Fold in the blueberries and peaches.

Spray muffin tin with Pam.
Spoon mix into muffin pan ... makes 12.
Sprinkle top with lemon zest mixed with the 2 TBSP of sugar.
Bake at 400 degrees for exactly 20 minutes.

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My sister has one of these silicone muffin pans. It’s really easy to get the muffins out of the pan because it’s bendable.



All done and waiting to be flipped up to cool. I turn them on their side so that they don’t get soggy.



I like the crunch lemon zesty sugar on the top.



Your friend,

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Partying at :

Savvy Southern Style