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Ingredients
| all-purpose flour (unsifted): 1 3/4 cups |
| granulated sugar: 1 cup |
| baking powder: 2 tsp |
| salt: 1/4 tsp |
| light sour cream: 1/2 cup |
| canola oil - for salads, woks and light frying: 1/3 cup |
| lime zest: 1 tsp |
| lime juice: 2 Tbl (fresh) |
| vanilla extract: 1 tsp |
| eggs: 2 (whites, large) |
| eggs: 1 (large) |
| lowfat plain yogurt: 6 oz |
| cooking spray |
| blueberries: 1 cup (fresh) |
Limelight Blueberry Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350 degrees.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder and salt in a large bowl; make a well in center of mixture.
- Combine sour cream and next 7 ingredients (through yogurt) in a bowl; stir with a whisk. Add sour cream mixture to flour mixture; stir just until moist. Spoon batter evenly into 12 muffin cups coated with cooking spray. Sprinkle blueberries evenly over tops of muffins. Bake at 350* for 25 minutes or until muffins spring back when touched lightly in center. Cool in pan 10 minutes on a wire rack; remove from pan. Serve warm or at room temperature.