In a bowl, combine the biscuit mix and 3/4 cup sugar. In an other bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined. Fold in the blueberries. Fill greased muffin cups three-fourths full. Sprinkle with the remaining sugar.
Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Yield: 1 dozen.
Recipe Notes
*Editors Note: If using frozen blueberries, do not thaw before adding to the batter.