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Blueberry Sour Cream Corn Muffins Recipe
|All purpose flour||1 Cup (16 tbs)|
|Cornmeal||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Egg||1 , beaten|
|Sour cream||1 Cup (16 tbs)|
|Frozen unsweetened apple juice concentrate||1⁄3 Cup (5.33 tbs), thawed|
|Blueberries||1 1⁄2 Cup (24 tbs) (Fresh/Frozen, Not Thawed)|
|Whipped cream cheese||2⁄3 Cup (10.67 tbs)|
|No sugar added blueberry fruit spread||2 Tablespoon|
Serving size: Complete recipe
Calories 2148 Calories from Fat 858
% Daily Value*
Total Fat 97 g149%
Saturated Fat 56.9 g284.7%
Trans Fat 0 g
Cholesterol 451.1 mg
Sodium 2920.5 mg121.7%
Total Carbohydrates 296 g98.7%
Dietary Fiber 42.6 g170.5%
Sugars 67.8 g
Protein 52 g103.7%
Vitamin A 81.8% Vitamin C 116.4%
Calcium 106.6% Iron 74.8%
*Based on a 2000 Calorie diet
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.