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Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins
Gary Friedman / Los Angeles Times

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 ... Read more

Total time: 35 minutes | Makes 18 muffins
  • 1/4 cup (1/2 stick) butter, softened, plus more for greasing
  • 1 cup plus 2 tablespoons sugar
  • 3/4 cup egg substitute (equivalent to 3 eggs)
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup low-fat sour cream
  • 1 teaspoon baking soda
  • 2 cups blueberries
  • 1/4 teaspoon nutmeg

Step 1Beat 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.

Step 2Stir 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.

Step 3Spoon 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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