Sour Cream Blueberry Muffins

By 69#abe!A

If using frozen blueberries, do NOT thaw before adding to batter

Ingredients

• 2 c Bisquick
• 3/4 c plus 2 T sugar, divided
• 2 eggs
• 1 c sour cream
• 1 cup fresh or frozen blueberries

Details

Servings 1

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.