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Ingredients
- 1 cup fresh or frozen blueberries*
- 1 tablespoon flour
- 1 3/4 cups flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1/4 cup egg substitute
- 1 cup light sour cream
- 1/3 cup milk
Details
Servings 12
Preparation
Step 1
1. Preheat oven to 400ºF. Grease twelve 2-1/2-inch muffin cups.
2. In a small bowl toss blueberries with the 1 tablespoon of the flour; set aside.
3. In a large bowl combine the 1-3/4 cups flour, the sugar, baking powder, baking soda, nutmeg and salt; set aside.
4. In a medium bowl beat egg; stir in sour cream and milk; stir into flour mixture until just combined (batter will be lumpy). Stir in reserved blueberries just until evenly distributed. Fill muffin cups 2/3 full with batter.
5. Bake until golden about 20 minutes.
Notes: Very good, liked the texture a lot. Way too much nutmeg, though. Might sub with cinnamon and adding some allspice and cloves for a spicy muffin. Used egg sub and light sour cream, half splenda and half whole wheat pastry flour.
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