Muffins, Sour Cream Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 109.1
- Total Fat: 2.9 g
- Cholesterol: 6.7 mg
- Sodium: 208.3 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 2.3 g
- Protein: 3.9 g
View full nutritional breakdown of Muffins, Sour Cream Blueberry Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
2 Cups Heart Smart Bisquick
1/4 C Splenda
1/2 C Splenda with Fiber
1/2 Cup Egg beaters
1 Cup Daisy Light Sour Cream
1 Cup Blueberries, fresh or frozen unsweetened
Tips
I used 1/4 cup regular Splenda and half Splenda with Fiber
Directions
In a large bowl, combine the biscuit mix and sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries.
Fill greased muffin cups 3/4 full. Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JUDSTERF.
Fill greased muffin cups 3/4 full. Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JUDSTERF.