BLUEBERRY SOUR CREAM
MUFFINS
These are wonderful muffins with great texture, moist but not too moist and the sour cream is the
reason why, I think. I made two
different versions of this recipe. The
recipe as written forms very nice rounded tops consistently and has a nice texture
and the muffins are very slightly bigger. So, the recipe as written is the one I chose. Mixing the blueberries with a bit of bake mix helps
the blueberries to stay in the muffins randomly rather than all fall to the
bottom of the muffin.
21/4
cups Gluten-Free Bake Mix 2, (560 mL)
1 tsp baking powder (5 mL)
1/2
tsp baking soda (2 mL)
1/4
tsp salt (1 mL)
3 large eggs
1 cup sour cream (250 mL)
sugar
1/3
cup light-tasting olive oil (75 mL)
1/4
cup powdered, OR granular sweetener, of choice OR (60 mL)
1 tsp vanilla extract (5 mL)
11/4 cups frozen blueberries (300 mL)
1 tbsp Gluten-Free Bake Mix 2 (OR alternative - see above) (15 mL)
Preheat the oven to 375°F (190°C). In
medium bowl, combine 21/4 cups (560 mL) Gluten-Free Bake
Mix 2, baking powder, baking soda and salt.
In
bowl with mixer or in food processor, place eggs, sour cream, liquid sweetener,
light-tasting olive oil, sweetener, OR coffee sweetener packets and
vanilla extract; mix well. Add dry
ingredients and mix well again.
In
medium bowl, toss blueberries with 1 tbsp (15 mL) Gluten-Free Bake 2. Fold gently into muffin
batter. Fill 12-cup muffin pan with the
batter. Smooth tops. Bake 20 to 25 minutes, or until a knife
inserted in a muffin comes out clean.
Check after 20 minutes have elapsed.
Allow to cool 10 minutes and then remove muffins and transfer to a
cooling rack. Enjoy fresh, but do
refrigerate the remaining muffins as they don’t last well outside of the
refrigerator.
Yield: 12 muffins
1
muffin/variation
206.8
calories
5.7
g protein
16.8
g fat
0.5 g fiber
6.9
g net carbs
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