I've probably made this recipe hundreds of times over the years. It's an original "keeper".
2 cups Bisquick
1/4 cup sugar
1/2 teaspoon cinnamon
1 cup sour cream (one 8 oz. carton)
1 cup sour cream (one 8 oz. carton)
1 egg
1 cup blueberries, drained (one 15 oz. can)
1 cup blueberries, drained (one 15 oz. can)
(I actually prefer the canned to fresh; they mush a bit and add flavor to the muffin dough)
- Mix the Bisquick, sugar and cinnamon together.
- Mix the egg and sour cream together (vanilla yogurt also works).
- Add the egg mixture all at once to the Bisquick mixture. Batter will be stiff. If the dough is too dry add a tablespoon of water or milk.
- Fold in blueberries.
- Fill muffin tins almost full.
- Sprinkle sugar on top.
- Bake at 350 degrees for 10 - 20 minutes or until just firm to touch.
- They freeze well.