Blueberry Muffins

These yummy muffins will surely get your day off to a delicious start or make a great companion to your afternoon coffee. Made with fresh blueberries, they are miles ahead of the boxed variety in taste and flavor.

This is an adaption of a recipe that I found on Growl In My Tummy, another food blog based in Kentucky. I lightened the recipe up just a touch by using egg substitute for the eggs and reduced fat  sour cream.

Blueberry Muffins

2 cups of all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup egg substitute

1 cup sugar

4 tablespoons unsalted butter, melted

1 1/4 cup reduced fat sour cream

1 pint fresh blueberries

Rinse blueberries and lay out on a clean dishtowel to dry. Discard any bad ones.

Preheat oven to 350 degrees. Line muffin tins with liners and spray with cooking spray. (Note: This recipe makes 15 muffins so line accordingly).

Whisk flour, baking powder and salt together in a large bowl.

In a medium bowl, mix together egg substitute and sugar. Beat until creamy and smooth. Slowly add in melted butter. Stir to combine then add in sour cream. Mix well.

Add the sour cream mixture into the dry ingredients and mix just enough to combine. Gently fold in blueberries.

Spoon into muffin tins and bake 25-30 minutes. Makes 15 muffins.

Nutritional information: Per muffin, 186 calories, 5.7g fat, 30.8 g carbs, 1.2g fiber, 3.3 g protein.


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