Blackberry Sour Cream Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 171.4
  • Total Fat: 3.8 g
  • Cholesterol: 17.7 mg
  • Sodium: 218.3 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 4.4 g

View full nutritional breakdown of Blackberry Sour Cream Muffins calories by ingredient
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Number of Servings: 12


    1 cup AP flour
    1 cup WW flour
    1 tbsp baking powder
    1/2 tsp salt
    1 egg
    1 egg white
    1 cup Tofutti Sour Cream
    1/3 cup sugar
    1/3 cup Splenda
    1/2 cup applesauce
    1 tsp vanilla
    9 oz. blackberries


1. Position rack in center of oven. Preheat oven to 400F. Grease a standard 12 muffin pan or line with paper muffin cups.

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

3. In a separate bowl, whisk together eggs, sour cream, sugar, butter and vanilla.

4. Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.

5. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.

Number of Servings: 12

Recipe submitted by SparkPeople user COLORADO_MAMA.

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