Blueberry Sour Cream Muffins Recipe
I love these muffins and make them for breakfast. I make them with half oil and apple sauce to lower the fat.
Ingredients
- 2 eggs
- 1 cup (250 ml) sugar
- 1/2 cup (125 ml) vegetable oil
- (alternative 1/2 cup apple sauce for lower fat)
- (or 1/4 oil / 1/4 apple sauce)
- 1 tsp vanilla extract
- 2 cups (500 ml) all-purpose flour
- 1 tsp (5 ml) baking powder
- 1/2 tsp (2 ml) baking soda
- 1/2 tsp (2 ml) salt
- 1 cup (125 ml) lite sour cream
- 1 cup (250 ml) fresh blueberries
Directions
- Beat the eggs, sugar, oil (apple sauce), and vanilla until well combined.
- Mix the dry ingredients together and add them to the egg mixture in two or three portions, alternating with the sour cream.
- Fold in the blueberries and spoon the batter into greased and floured muffin tins.
- Bake in a preheated 400F (200C) oven for 20 minutes.
- Makes 12 muffins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 12 servings | |
| Calories 272 | |
| Calories from Fat 111 | 41% |
| Total Fat 12.56g | 16% |
| Saturated Fat 2.14g | 9% |
| Trans Fat 0.25g | |
| Cholesterol 36mg | 12% |
| Sodium 248mg | 10% |
| Potassium 58mg | 2% |
| Total Carbs 36.73g | 10% |
| Dietary Fiber 0.9g | 3% |
| Sugars 19.48g | 13% |
| Protein 3.5g | 6% |
