Sour Cream Blueberry Muffins Recipe
Servings: 8
Ingredients
- 1 stick butter, softened
- 3/4 c. sugar plus additional for sprinkling the muffins
- 2 lg. Large eggs
- 1 1/2 teaspoon vanilla
- 3/4 c. lowfat sour cream
- 2 c. all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 c. fresh blueberries
Directions
- In a bowl cream together the butter and 3/4 c. of the sugar, beat in the Large eggs, one at a time, and beat in the vanilla and the lowfat sour cream. Into another bowl sift together the flour, baking soda and the salt, stir the mix into the butter mix till combined well and mix in blueberries.
- Spoon the batter into 12 buttered 1/2 c. muffin tins and sprinkle tops with additional sugar. Bake at 375 degrees for 25-30 min or possibly till just golden brown and a tester comes out clean.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 8 servings | |
| Calories 297 | |
| Calories from Fat 153 | 52% |
| Total Fat 17.36g | 22% |
| Saturated Fat 10.18g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 302mg | 13% |
| Potassium 112mg | 3% |
| Total Carbs 29.76g | 8% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.54g | 3% |
| Protein 5.6g | 9% |
