Sour Cream Blueberry muffins

This recipe is compliments of the Taste of Home Cooking School.  Super easy and sooooooo yummy!  I doubled the recipe because I wanted tons of muffins.  With the oven full, it took 30 minutes for these to cook.  This may vary in your oven.  I didn't have enough Bisquick so I used part Bisquick, part Krusteaz pancake mix.  Worked beautifully!

2 cups biscuit/baking mix

¾ cup plus 2 Tablespoons sugar divided

2 eggs

1 cup sour cream

1 cup fresh or frozen blueberries (unthawed)

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 ¾ full. Sprinkle with remaining sugar (could use colored sugar for a festive look). Bake at 375 for 20-25 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Makes 1 dozen good sized muffins.  (If you fill the cups less full you could actually get 18)