2 cups biscuit/baking mix
3/4 plus 2 tablespoons sugar, divided
2 eggs
1 cup (8ounces) sour cream
1 cup fresh blueberries (can use frozen, also)
In a bowl, combine the biscuit mix and 3/4 cup sugar.
In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined.
Fold in blueberries.
Fill greased muffin cups 3/4 full.
Sprinkle with the 2 tablespoons sugar.
Bake at 375* for 20-25 minutes or until a toothpick comes out clean.
These are sooo yummy and sooo easy. I use light sour cream and it works great!
This recipe is from Quick Cooking, June 2003.
