Sour Cream Blueberry Muffins - cooking recipe

Ingredients

2 c. biscuit or baking mix
3/4 c. plus 2 Tbsp. sugar, divided
2 eggs
1 c. sour cream, 8 oz.
1 c. fresh or frozen blueberries

Preparation

If blueberries are frozen, do not thaw before adding to batter.
In bowl, combine biscuit mix and 3/4 c. sugar.
In another bowl, combine the eggs and sour cream; stir into the dry ingredients; just until combined.
Fold in blueberries.
Fill greased muffin pan, 3/4 full.
Sprinkle with remaining sugar. Bake at 375 degrees for 20 to 25 minutes or until toothpick comes out clean.
Cool 5 minutes before removing from pan to cooling rack.