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Blueberry and Cream Muffins

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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.

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Rate this recipe 4.5/5 (4 Votes)

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

Details

Servings 12

Preparation

Step 1

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.

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