2 c. Bisquick
1/4 c. sugar
1/2 tsp. cinnamon
1 c. sour cream
1 egg
1 to 2 c. fresh or frozen blueberries
2 tbsp. sugar

Preheat the oven to 425 degrees in a medium bowl combine the Bisquick, sugar and cinnamon. Mix well. Make a well in the center of the mixture. Add the sour cream all at once, and the egg; blend with a fork.

Gently fold in the blueberries. Fill greased or paper cups with 1/4 cup batter. Sprinkle with sugar. Bake about 20 minutes. Serve warm. Makes 12 muffins.