Blueberry and Cream Muffins

I've been using this recipe for years. I usually substitute nonfat plain yogurt for the sour cream. These are not heavy muffins, the texture is very light.

Photo by Linda T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1-3/4

    c. flour

  • 1/2

    c. sugar

  • 1/2

    t. baking powder

  • 1/2

    t. baking soda

  • 1/2

    t. salt

  • 1

    c. sour cream or nonfat plain yogurt

  • 1/3

    c. skim milk

  • 1

    egg, beaten

  • 1

    c. fresh or frozen blueberries (patted dry and tossed with 2 T. flour)

  • 1/2

    c. vegetable oil

Directions

Heat oven to 400. In medium bowl, stir together dry ingredients. In small bowl, stir together sour cream, egg, oil and milk. Add to flour mixture. Stir just enough to moisten. Fold in blueberries. Spoon into greased 12-cup muffin pan. Bake 20-25 minutes, or until golden brown.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: