Sunday, December 28, 2008

Sour Cream Blueberry Muffins

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
2 eggs
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 375ยบ 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!