Blueberry-Sour Cream Corn Muffins
- Ready In:
- 28mins
- Ingredients:
- 11
- Yields:
-
12 muffins
ingredients
- 236.59 ml all-purpose flour
- 177.44 ml cornmeal
- 9.85 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- 1 egg, beaten
- 236.59 ml sour cream
- 78.78 ml thawed frozen unsweetened apple juice concentrate
- 354.88 ml fresh blueberries (not thawed) or 354.88 ml frozen blueberries (not thawed)
- 157.80 ml whipped cream cheese
- 29.58 ml no-sugar-added blueberry spread
directions
- Preheat oven to 400 degrees.
- Grease 12 medium-sized muffin cups or line with paper liners; set aside.
- Combine dry ingredients in medium bowl.
- Add combined egg, sour cream and apple juice concentrate, mix just until dry ingredients are moistened.
- Gently stir in blueberries.
- Spoon batter into prepared cups, filling each cup 3/4 full.
- Bake 18 to 20 minutes or until golden brown.
- Let stand in pan on wire rack 5 minutes.
- Remove from pan and cool slightly.
- Combine cream cheese, fruit spread and serve with warm muffins.
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RECIPE SUBMITTED BY
Charlotte J
United States