• 2 cups biscuit/baking mix
• 3/4 cup plus 2 tablespoons sugar, divided
• 2 eggs
• 1 cup (8 oz) sour cream
• 1 cup fresh or frozen blueberries

In a large bowl, combine the biscuit mix and 3/4 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 five minutes before removing from pan to a wire rack.  (Note:  if using frozen blueberries, do not thaw before adding to batter.)

Tory Ross, Cincinnati, OH              Yield:  1 dozen