Layered Blueberry Muffins

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Layered Blueberry Muffins calories by ingredient
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This can be made in a pan as squares or as muffins for single serving This can be made in a pan as squares or as muffins for single serving
Number of Servings: 16


    Crumble Top:

    3 Tbsp Soft Margarine
    1/2 Cup Brown Sugar
    1/2 Cup Flour


    3 tbsp Apple Sauce
    3 tbsp Margarine
    2 eggs
    1/4 C Sugar
    1/4 C Splenda
    2 Tb Sour Cream (I used YOSO Soy Sour Cream)
    1 tsp Vanilla
    1 C flour
    1/4 tsp salt
    1/2 tsp baking powder
    2 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.

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