I would also like to share a little shout out to my TEAM BLACK for the Shrinkvivor Contest. We have been given our first challenge of the week; MILES... MILES... MILES and to drink half of our body weight in ounces of water. I have been busy, busy, walking, running, and drinking my water. Today, I walked my first ever 7 mile walk, my legs are sore, but I feel great. I can't wait for the weight in on Wednesday. AND for those of you wondering YES, I did have a muffin. I am dieting, but I am not depriving myself.
Sour Cream Blueberry-Blackberry Muffins
2 cups biscuit/baking mix
3/4 cup plus 2 tablespoons sugar, divided
1 cup (8 ounces) sour cream
1 cup fresh or frozen blueberries (we used 1/2 blueberries and 1/2 blackberries)
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 (and/or blackberries).
Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar.
Bake at 375 for 20-25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Makes 1 dozen.