Sour Cream Blueberry Muffins
Who can resist those luscious jumbo muffins from bakeries and grocery stores? One look at the fine print, though, and you might want to. It’s not unusual for a big muffin to have big numbers: 600 to 800 calories and 25 to 30 grams of fat.
That’s a lot for something that seems healthful. These blueberry muffins, on the other hand, are significantly lower in fat thanks to an egg substitute and low-fat sour cream, which makes for a tender crumb. The butter is cut to a minimum but still offers that good buttery taste. I like to lightly butter the muffin cups for flavor and to help brown the muffins during baking.
Beat butter until light and creamy. Beat in 1 cup sugar until mixture is light and fluffy, then beat in egg substitute and vanilla until all ingredients are blended.
Stir together flour, baking powder and salt in bowl. Combine sour cream and baking soda in separate bowl. Stir sour cream mixture into butter mixture alternately with dry ingredients. Fold in blueberries.
Spoon batter into 3 greased 6-cup muffin pans. Combine 2 tablespoons sugar and nutmeg and sprinkle over top of muffins. Bake at 350 degrees until wooden pick inserted in center comes out clean, about 20 minutes.
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