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Dessert
12 muffins
30 minutes
20 minutes
Melissa’s Corporate Chefs
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.
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