- Rating:
- Servings:
- 12
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 1 cup Blueberries
- 1 tablespoon Flour
- 1 3/4 cups Flour divided
- 1/2 cup Sugar
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Ground Nutmeg
- 3/4 teaspoon Salt
- 1 cup Egg Substitute
- 1 cup Low-Fat Sour Cream
- 1/3 cup 2% milk
Directions
Preheat oven to 400ºF. Grease twelve 2-1/2 inch muffin cups. In a small bowl toss blueberries with the 1 tablespoon of the flour; set aside. In a large bowl combine the 1-3/4 cups flour, the sugar, baking powder, baking soda, nutmeg and salt; set aside. In a medium bowl beat egg; stir in sour cream and milk; stir into flour mixture until just combined (batter will be lumpy). Stir in blueberries just until evenly distributed. Fill muffin cups 2/3 full with batter. Bake until golden about 20 minutes.
