Brunch

Sour Cream Blueberry Muffins is for Breakfast, Snack.

Sour Cream Blueberry Muffins takes 15 minutes to prepare.

Sour Cream Blueberry Muffins takes 15 minutes to cook.

Sour Cream Blueberry Muffins makes 24 servings.

The ingredients for Sour Cream Blueberry Muffins are:

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

Here is how you make Sour Cream Blueberry Muffins:

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 muffinsNumber of Servings: 24Recipe submitted by SparkPeople user NANASCOOKING.

The nutritional information for Sour Cream Blueberry Muffins is:

• 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

The dietary needs meet for Sour Cream Blueberry Muffins is Low Fat