Breakfast

Blueberry Sour Cream Muffins is for Breakfast, Snack.

Blueberry Sour Cream Muffins takes 10 minutes to prepare.

Blueberry Sour Cream Muffins takes 25 minutes to cook.

Blueberry Sour Cream Muffins makes 17 servings.

The ingredients for Blueberry Sour Cream Muffins are:

2 c. all- purpose flour
1T. baking powder
1 t. salt
4 T butter, melted
2 eggs
1 c. splenda
1 1/4 c. frozen blueberries

Here is how you make Blueberry Sour Cream Muffins:

Preheat oven to 350 degree and place rack to middle of oven. In a medium sized bowl, whisk together flour, baking powder and salt. Set aside.In another medium bowl, whisk 2 eggs for 20 seconds, until the color lightens.Add butter and whisk. Add Splenda in to the eggs in 3 parts whisking in between additions about 30 secoonds. Add frozen berries to the flour mixture. Use a spoon to fold berries into flour. Now add the egg mixture to the flour and stir until well incorparated. Spray muffin tins with light cooking spray. Using an ice cream scoop place one scoop in each well. Cook for 23-25 mins. or until toothpick comes out clean when inserted into middle of the muffins. Depending on size of ice cream scoop, is how many muffins you will gNumber of Servings: 17Recipe submitted by SparkPeople user MELINDANORMAN.

The nutritional information for Blueberry Sour Cream Muffins is:

• Servings Per Recipe: 17
• Amount Per Serving
• Calories: 97.2

• Total Fat: 3.6 g
• Cholesterol: 30.3 mg
• Sodium: 306.0 mg
• Total Carbs: 15.2 g
• Dietary Fiber: 0.7 g
• Protein: 2.7 g