Blueberry Sour Cream Corn Muffins Recipe
Blueberry Sour Cream Corn Muffins is a mouth watering recipe. Try this Blueberry Sour Cream Corn Muffins; I am sure you will get a lot of compliments for this one!
Ingredients
1 cup all purpose flour
3/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1 cup sour cream
1/3 cup thawed frozen unsweetened apple juice concentrate
1 1/2 cups fresh or frozen (not thawed) blueberries
2/3 cup whipped cream cheese (optional)
2 tablespoons no sugar added blueberry fruit spread (optional)
Directions
Preheat oven to 400°F.
Grease or paper-line 12 (2 1/2 inch) muffin cups.
Combine dry ingredients in medium bowl.
Combine egg, sour cream and apple juice concentrate in small bowl until blended; stir into flour mixture just until dry ingredients are moistened.
Gendy stir in blueberries.
Spoon batter into prepared cups, filling each cup 3/4 full.
Bake 18 to 20 minutes until golden brown.
Cool in pan on wire rack 5 minutes.
Remove from pan; cool slighdy.
Combine cream cheese and fruit spread in small bowl; serve with warm muffins, if desired.
Grease or paper-line 12 (2 1/2 inch) muffin cups.
Combine dry ingredients in medium bowl.
Combine egg, sour cream and apple juice concentrate in small bowl until blended; stir into flour mixture just until dry ingredients are moistened.
Gendy stir in blueberries.
Spoon batter into prepared cups, filling each cup 3/4 full.
Bake 18 to 20 minutes until golden brown.
Cool in pan on wire rack 5 minutes.
Remove from pan; cool slighdy.
Combine cream cheese and fruit spread in small bowl; serve with warm muffins, if desired.
