Sour Cream Blueberry Muffins

By Megan Olson
January 6, 2016
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Author Notes: Made with sour cream, applesauce, milk, whole wheat flour & oats, these delicious 110 calorie Sour Cream Blueberry Muffins keep your waist slim.Megan Olson

Makes: 12

  • 1 cup whole wheat flour or GF flour
  • 1/2 cup GF oat flour
  • 3/4 cup Truvia baking blend
  • 1/2 teaspoon sea salt
  • 2 teaspoons baking powder
  • 1 egg white
  • 1/2 cup light sour cream
  • 1/3 cup milk of choice
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  1. Heat oven 400 degrees
  2. Prepare a muffin tin with nonstick cooking spray or muffin liners
  3. In a small bowl, combine applesauce, egg white, sour cream, applesauce & vanilla
  4. In a larger bowl, sift the flours together with sugar, salt & baking powder
  5. Add wet ingredients slowly to dry ingredients & combine well
  6. Add blueberries & gently mix into batter
  7. Add batter to muffin cavities filling 3/4 full
  8. Bake 18 minutes or until a toothpick can be inserted clean
  9. Remove from the oven & cool on a baking rack

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