Post by chief_cook2 on Sept 30, 2005 8:36:24 GMT -6
2 cups biscuit/baking mix (Bisquick)
3/4 cup + 2 TB sugar, divided
2 eggs
1 cup (8 oz.) sour cream
1 cup fresh or frozen blueberries*
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 the blueberries. Fill greased muffin cups three-fourths full. Sprinkle with the remaining sugar.
Bake at 375° F., for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Yield: 1 dozen.
*Note: If using frozen blueberries, do not thaw before adding to the batter.