Blueberry Sour Cream Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 17
Ingredients
Directions
2 c. all- purpose flour1T. baking powder1 t. salt4 T butter, melted2 eggs1 c. splenda1 1/4 c. frozen blueberries
Preheat oven to 350 degree and place rack to middle of oven.
In a medium sized bowl, whisk together flour, baking powder and salt. Set aside.
In another medium bowl, whisk 2 eggs for 20 seconds, until the color lightens.Add butter and whisk. Add Splenda in to the eggs in 3 parts whisking in between additions about 30 secoonds.
Add frozen berries to the flour mixture. Use a spoon to fold berries into flour. Now add the egg mixture to the flour and stir until well incorparated.
Spray muffin tins with light cooking spray. Using an ice cream scoop place one scoop in each well. Cook for 23-25 mins. or until toothpick comes out clean when inserted into middle of the muffins. Depending on size of ice cream scoop, is how many muffins you will g
Number of Servings: 17
Recipe submitted by SparkPeople user MELINDANORMAN.
In a medium sized bowl, whisk together flour, baking powder and salt. Set aside.
In another medium bowl, whisk 2 eggs for 20 seconds, until the color lightens.Add butter and whisk. Add Splenda in to the eggs in 3 parts whisking in between additions about 30 secoonds.
Add frozen berries to the flour mixture. Use a spoon to fold berries into flour. Now add the egg mixture to the flour and stir until well incorparated.
Spray muffin tins with light cooking spray. Using an ice cream scoop place one scoop in each well. Cook for 23-25 mins. or until toothpick comes out clean when inserted into middle of the muffins. Depending on size of ice cream scoop, is how many muffins you will g
Number of Servings: 17
Recipe submitted by SparkPeople user MELINDANORMAN.
Nutritional Info Amount Per Serving
- Calories: 97.2
- Total Fat: 3.6 g
- Cholesterol: 30.3 mg
- Sodium: 306.0 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 0.7 g
- Protein: 2.7 g
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