Layered Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Crumble Top:3 Tbsp Soft Margarine 1/2 Cup Brown Sugar1/2 Cup FlourBase:3 tbsp Apple Sauce3 tbsp Margarine2 eggs1/4 C Sugar 1/4 C Splenda2 Tb Sour Cream (I used YOSO Soy Sour Cream)1 tsp Vanilla1 C flour1/4 tsp salt1/2 tsp baking powder2 cups fresh blueberries
Mix crumble and set aside.
Preheat oven for 350
Cream butter, apple sauce, sugar, sour cream and vanilla together until fluffy.
Add eggs 1 at a time until well mixed.
Reduce mixer speed and add flour and the rest of the ingredients (other than blueberries) slowly.
Grease and line muffin tins or 8x8 pan.
Spread batter evenly on the bottom, add blueberries across the top of the mix and sprinkle the crumble on top.
Bake for 35-40 min (for squares)
Makes 16 squares or muffins
Number of Servings: 16
Recipe submitted by SparkPeople user CARPENSM.
Preheat oven for 350
Cream butter, apple sauce, sugar, sour cream and vanilla together until fluffy.
Add eggs 1 at a time until well mixed.
Reduce mixer speed and add flour and the rest of the ingredients (other than blueberries) slowly.
Grease and line muffin tins or 8x8 pan.
Spread batter evenly on the bottom, add blueberries across the top of the mix and sprinkle the crumble on top.
Bake for 35-40 min (for squares)
Makes 16 squares or muffins
Number of Servings: 16
Recipe submitted by SparkPeople user CARPENSM.
Nutritional Info Amount Per Serving
- Calories: 109.8
- Total Fat: 2.6 g
- Cholesterol: 26.6 mg
- Sodium: 76.4 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 0.8 g
- Protein: 2.2 g
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