Blueberry Sour Cream Corn Muffins Recipe
Diabetic Friendly Recipe
Instead of blueberries, you use no sugar added blueberry fruit spread in these Blueberry Sour Cream Corn Muffins. Sour cream and whipped cream cheese give these both texture and flavor and corn meal is used for part of the flour.
1 cup all-purpose flour
3/4 cup corn meal
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
2 tablespoons no-sugar-added blueberry fruit spread
Preheat oven to 400-degrees.
Grease 12 medium-sized muffin cups or line with paper liners; set aside.
Combine dry ingredients in medium bowl. Add combined egg, sour cream and apple juice concentrate; mix just until dry ingredients are moistened. Gently stir in blueberries.
Spoon batter into prepared cups, filling each cup 3/4 full. Bake 18 to 20 minutes or until golden brown. Let stand in pan on wire rack five minutes. Remove from pan; cool slightly.
Combine cream cheese and fruit spread; serve with warm muffins.
Recipe makes 12 muffins
Serving size: 1 muffin
Calories: 176; Fat: 8g; Protein: 4g; Carbohydrates: 23g
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