Sour Cream Strawberry Muffins

Boy have I ever been slacking in my posting lately but I have had two birthdays this past week that have taken up my time. My middle son turned 23 and my youngest turned 11. Their birthdays are four days apart! My youngest wanted to take a friend to Kings Dominion instead of having a party (we did that last year too) and that worked out so good. We all had a blast! He rode the "Grizzly" which is a pretty big coaster and was so proud of himself! Thankfully, we also had great weather. Mid 60's and sunshine. Perfect amusement park weather!

Here a great muffin recipe that I've made twice in the past month. I took the first batch to work and my coworkers loved them. They are so easy to make. The original recipe calls for blueberries but you can really substitute any fruit you enjoy. The first go around with these I used yogurt instead of sour cream. Either will work though. This came out of a cooking magazine and I'm sorry but I can't remember which one!

2 cups biscuit/baking mix (I used Bisquick)

3/4 cup plus 2 tablespoons sugar, divided

2 eggs

1 cup (8 ounces) sour cream

1 cup fresh or frozen blueberries (I used fresh strawberries)

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 F for 20-25 minutes or until a toothpick inserted comes out clean. Cool 5 minutes before removing from pan to a wire rack.