Dessert
12 muffins
30 minutes
20 minutes
Chef Ida Rodriguez
1 cup Blueberries
1 tablespoon Flour
1¾ cups Flour, divided
½ cup Sugar
1 teaspoon Baking Powder
½ teaspoon Baking Soda
1 teaspoon Ground Nutmeg
¾ teaspoon Salt
1 cup Egg Substitute
1 cup Low-Fat Sour Cream
⅓ cup 2% milk
Preheat oven to 400ºF. Grease twelve 2½ inch muffin cups. In a small bowl toss blueberries with the 1 tablespoon of the flour; set aside. In a large bowl combine the 1¾ 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 ⅔ full with batter.
Bake until golden about 20 minutes.
