Sour Cream Blueberry Muffins

This quick mix uses baking mix (such as Bisquick) and mixes up very quick. My boys think this is a great Saturday morning breakfast especially when the blueberries start to come in the garden.

• Ready In: 35 mins
• Yields: 1 dozen

Ingredients

• 2  cups baking mix (such as Bisquick)
• 3⁄4 cup sugar, plus
• 2  tablespoons sugar, divided
• 2  eggs
• 1  cup sour cream
• 1  cup blueberries (fresh or frozen)

Directions

1. In a bowl, combine the baking mix and 3/4 cup sugar. In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined.
2. Fold in blueberries. Fill greased muffin cups three-fourths full. Sprinkle with the remaining sugar.
3. Bake at 375°F for 20-25 minutes or until a toothpick comes out clean.
4. Cool for 5 minutes before removing from pan to a wire rack.