Sour Cream Blueberry Muffins
By 69#abe!A
If using frozen blueberries, do NOT thaw before adding to batter
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Ingredients
- 2 c Bisquick
- 3/4 c plus 2 T sugar, divided
- 2 eggs
- 1 c sour cream
- 1 cup fresh or frozen blueberries
Preparation
Step 1
In large bowl, combine Bisquick and 3/4 c sugar. In small bowl, combine eggs and sour cream; stir into dry ingredients just until combined. Fold in blueberries.
Fill greased muffin cups 3/4 full. Sprinkle with remaining sugar. Bake 375 degrees for 20-25 minutes or until toothpick comes out clean. Cool 5 minutes before removing from pan.
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