Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1/2 cup Dixie Crystals Pure Cane Granulated Sugar1/2 cup I Can't Believe It's Not Butter Original Spread2 large eggs1 teaspoon McCormick pure vanilla extract1/2 cup Breakstone Triple Churned All Natural Sour Cream2 medium ripe bananas, mashed1 1/2 cups Jules Gluten Free All Purpose Flour1 teaspoon Arm and Hammer Baking Soda2 teaspoons Rumford baking powder1/2 teaspoon Morton iodized salt2 teaspoons McCormick ground cinnamon1 1/2 cups fresh or frozen blueberries
1. Preheat oven to 350 degrees Farenheit. Line muffin cups with cupcake liners and set aside.
2. Beat sugar and butter with electric mixer until light and fluffy. Add in eggs, vanilla, sour cream, and bananas; mix well.
3. In separate bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add dry ingredients to wet mixture until well mixed.
5. Gently stir in blueberries.
6. Spoon batter into muffin tins (about 2-3 tablespoons each).
7. Bake at 350 degrees Farenheit for 30 minutes. Tilt muffins in pan to avoid soggy bottoms and allow to cool for about 5 minutes prior to serving.
Serving Size: 1 muffin
Number of Servings: 18
Recipe submitted by SparkPeople user SNEAKYCELIAC.
2. Beat sugar and butter with electric mixer until light and fluffy. Add in eggs, vanilla, sour cream, and bananas; mix well.
3. In separate bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add dry ingredients to wet mixture until well mixed.
5. Gently stir in blueberries.
6. Spoon batter into muffin tins (about 2-3 tablespoons each).
7. Bake at 350 degrees Farenheit for 30 minutes. Tilt muffins in pan to avoid soggy bottoms and allow to cool for about 5 minutes prior to serving.
Serving Size: 1 muffin
Number of Servings: 18
Recipe submitted by SparkPeople user SNEAKYCELIAC.
Nutritional Info Amount Per Serving
- Calories: 159.2
- Total Fat: 5.6 g
- Cholesterol: 25.0 mg
- Sodium: 245.1 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 0.7 g
- Protein: 1.7 g
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