Sour Cream Blueberry Muffins

Do you have a favorite fruit? I mean seriously favorite. It didn't come to you after you high school, or when you were at the farmers market, but when you were in elementary school? A time when skinned knees, and your bike were more important than your day job? Right. Okay then. We're on the same page. Enter blueberries.

There's the Jordan Marsh Blueberry Muffins, January's Blueberry Muffins, Banana & Blueberry Quick Bread, Blueberry Pancakes, Blueberry Buckle (I haven't posted about this yet?!?) I think you get the idea. Turns out there's a new blueberry recipe in town, and me, blueberries, and organic sour cream? Turns out we're all friends here. This recipe was very good (fluffy muffins, crunchy Turbinado, and of course blueberries) and easy to make. It's a keeper.

Sour Cream Blueberry Muffins

2 C Bisquick

3/4 C sugar

2 eggs

1 t vanilla

1 C organic sour cream (organic was seriously creamier)

1 C blueberries (heaping cup.)

1-2 T Turbinado sugar

Combine ingredients, adding the blueberries last. Scoop into prepared tins and add a blueberry or two where needed--just press the additional berry into the muffins (this ensures that the muffins -look- like blueberry muffins). Sprinkle with "Tarantino" sugar and bake at 375 until you toothpick test them, and they pass.

Recipe Source: All Recipes, Tory Ross

xo, Suz