These are my favorite, quick to bake, taste so good, warm in your tummy muffins. As my friend Jan says, they're "easy peasy"!!
Sour Cream Blueberry Muffins
2 C biscuit/baking mix (Bisquick)
3/4 C plus 2 T sugar, divided
1 C (8 oz.) sour cream
1 C fresh or frozen blueberries*
In a large mixing bowl, combine the biscuit mix and 3/4 C sugar. In a small mixing bowl, combine eggs and sour cream; stir into the dry mixture just until combined. Fold in the blueberries. Fill greased muffin cups (or cheat and use paper liners like I do) three-fourths full. Sprinkle with remaining (2 T) sugar. Bake at 375º for 20-25 mins, or until a toothpick comes out clean. Cool for 5 mins. before removing from pan to wire rack.
*If using frozen blueberries, do NOT thaw before adding to batter.
You can also use any combination of berries to equal the 1 cup measurement. I sometimes use a combination of blueberries and raspberries and they're great!