¾ cup plus 2 tablespoons sugar, divided
2 eggs
1 cup (8-ounces) sour cream
1 cup fresh or frozen blueberries*
In a large bowl, combine the biscuit mix and ¾ cup
sugar. In a small bowl, combine eggs and
sour cream; stir into the dry ingredients just until combined. Fold in blueberries.
Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 375 degrees for 20-25 minutes or
until a toothpick comes out clean. Cool
for 5 minutes before removing from pan to wire rack.
*If using frozen blueberries do not unthaw before adding to
batter.
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