- 12
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Ingredients
- 7.9 ounces all-purpose flour (about 1 3/4 cups)
- 1 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup light sour cream
- 1/3 cup canola oil
- 1 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1 large egg
- 1 (6-ounce) container plain low-fat yogurt
- Cooking spray
- 1 cup fresh blueberries
Preparation
Step 1
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
3. Combine sour cream and next 7 ingredients (through yogurt) in a bowl; stir with a whisk. Add sour cream mixture to flour mixture; stir just until moist. Spoon batter evenly into 12 muffin cups coated with cooking spray. Sprinkle blueberries evenly over tops of muffins. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on a wire rack; remove from pan. Serve warm or at room temperature.