Sour Cream Blueberry Muffins

In a bowl, combine the biscuit mix and 3/4 cup sugar. In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries. Fill greased muffin cups three-fourths full. Sprinkle tops with sugar, about 2 tablespoons.
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.

*If using frozen blueberries, do not thaw before adding to batter.

Instead of greasing my muffin cups, I use paper muffin liners.

These were so delicious and easy. I used more blueberries than it called for. Recipe will also make up to 18, depending on the size of your muffin cups and how full you fill each muffin cup.