Blueberry Muffins

So Travis is taking a gardening class this summer, which has been super beneficial. We get to harvest whatever he grows, as long as the plants live of course. Produce seems so expensive these days, so whenever he has some ready for pickin', I'm all over it! Yesterday we were able to grab some fresh blueberries. I'm not crazy about eating them by themselves, so I went to find my favorite blueberry muffin recipe online and I could not find it anywhere! Luckily, I tend to print off and keep recipes that I've tried and turned out awesome, and this was one of them. So, since I couldn't find it (even on allrecipes.com) I wanted to share it!

Blueberry Muffins

Ingredients:

2 cups biscuit/baking mix

3/4 cup sugar

2 eggs

1 cup sour cream

1 cup fresh or frozen blueberries

Extra sugar for sprinkling

Directions:

1. In a bowl, combine the baking mix and sugar. In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined. Fold in the blueberries. Grease the muffin pan and fill each one 3/4 full with batter. Sprinkle some sugar on top.

2. Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes.

I forgot to capture the crew before I dumped all the blueberries in the mixture! So the blueberries are MIA in this one.

Mix all the dry ingredients and wet ingredients separately. Add the wet ingredients to the dry and stir just until combined. Fold in the blueberries. 

Grease the muffin pan and bake @ 375 for 20-25 minutes. I actually only baked mine for 18 minutes and they were definitely fully cooked. In fact, I probably should've taken them out at 15 or 16 minutes.

Voila!