Sour Cream Blueberry Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 132.4
  • Total Fat: 3.6 g
  • Cholesterol: 5.9 mg
  • Sodium: 147.2 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.8 g

View full nutritional breakdown of Sour Cream Blueberry Muffins calories by ingredient


Introduction

I have been trying to reduce the calories & fat content of these muffins. Any type of fruit would work. I have been trying to reduce the calories & fat content of these muffins. Any type of fruit would work.
Number of Servings: 24

Ingredients

    1/2 C light margarine (substituting apple sauce for the margarine will lower the fat content)
    1 C sugar (optional: 1 1/2 C sugar if you like them sweeter but this raises the calories to 148 and sugar to 13.8 per muffin)
    3/4 C egg substitute (amount to replace 4 large eggs)
    2 3/4 C sifted flour, white or mixture of white & wheat
    1 t. baking soda
    1/2 t. salt
    1 1/2 C light sour cream or plain yogurt (Non-fat sour cream or plain non-fat yogurt is OK to use. This will lower the fat content even more.)
    2 C blueberries or other fruit
    1 t. vanilla or almond extract
    1 t. cinnamon & 1/4 - 1/2 t. nutmeg

Tips

Sometimes I add a few chopped pecans to the batter.


Directions

Preheat oven to 450 degrees and spray muffin tins with butter flavored cooking spray. In a medium bowl, cream butter & sugar. Add egg substitute in 2 additions, beating well after each addition. Sift flour, baking soda, and salt together, and then add to creamed mixture alternately with sour cream (or yogurt). Gently fold in berries, cinnamon, nutmeg, and vanilla or almond extract. Bake until golden, approximately 12-15 minutes.

Serving Size: 24 regular muffins

Number of Servings: 24

Recipe submitted by SparkPeople user NANASCOOKING.