Blueberry Muffins
Makes 12 muffins
- 2 Cups Bisquick Baking Mix
- 1 Egg
- 2/3 Cups Milk
- 1/3 Cup + 1 Tbsp sugar (and more for the tops)
- 1 1/2 tsp cinnamon
- 2 Tbsp Sour Cream
- 1 Tbsp applesauce
- 1 1/4 Cups fresh or frozen and thawed blueberries (or raspberries, strawberries, blackberries it’s your call)
- Mix dry ingredients together and then add in the wet ingredients, don’t add in the blueberries yet, blending well.
- Gently fold in the blueberries until they are evenly distributed throughout.
- Spray your muffin tins well with a baking spray with flour (I looove Pam for Baking)
- Using an ice cream scoop or larger spoon, spoon the batter into muffin tins about 3/4 full. For an added yum sprinkle the tops of the muffins with sugar before putting them in the oven.
- Bake about 18 minutes in a 400 F oven, or until the tops are golden and the muffins spring back when touched.
- Cool a few minutes in the tins and then use a butter knife to gently go around the sides of the muffins to help loosen them and then cool them on a baking rack until ready to eat.
