Blueberry Muffins

Blueberry Muffins
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Nutritional Info
  • Servings Per Recipe: 18
  • 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

View full nutritional breakdown of Blueberry Muffins calories by ingredient


Introduction

These muffins are sooooo good. And they're almost healthy (well, at least they're gluten-free). These muffins are sooooo good. And they're almost healthy (well, at least they're gluten-free).
Number of Servings: 18

Ingredients

    1/2 cup Dixie Crystals Pure Cane Granulated Sugar

    1/2 cup I Can't Believe It's Not Butter Original Spread

    2 large eggs

    1 teaspoon McCormick pure vanilla extract

    1/2 cup Breakstone Triple Churned All Natural Sour Cream

    2 medium ripe bananas, mashed

    1 1/2 cups Jules Gluten Free All Purpose Flour

    1 teaspoon Arm and Hammer Baking Soda

    2 teaspoons Rumford baking powder

    1/2 teaspoon Morton iodized salt

    2 teaspoons McCormick ground cinnamon

    1 1/2 cups fresh or frozen blueberries

Directions

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.