Sour Cream Blueberry Muffins Recipe
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Sour Cream Blueberry Muffins

1 egg
1 cup lowfat sour cream
1/4 cup melted butter
3/4 cup sugar
2 tablespoons grated lemon (use peel, juice and fruit)
2 1/4 cups flour
1 tablespoon baking powder
1 cup chopped walnuts
1 1/2 cups firm ripe blueberries, fresh or frozen

1 tablespoon lemon juice
1/3 cup sifted powdered sugar
1 teaspoon finely grated lemon peel

Preheat oven to 400�F. Have ready 12 paper lined muffin cups.

In large bowl of electric mixer, beat together all but flour, baking powder, nuts and fruit until blended. Add the flour, baking powder and walnuts, and stir until dry ingredients are just moistened - do not overbeat. Stir in blueberries.

Divide batter between 12 paper lined muffin cups and bake in a 400�F oven for about 22-25 minutes or until muffins are lightly browned and a cake tester, inserted in center, comes out clean.

Allow to cool in pan for 10 minutes and then remove from pan and continue cooling on a rack. Brush tops with lemon glaze if desired (for glaze stir all ingredients together until blended).

Yields 12 muffins.

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