Blueberry-Sour Cream Corn Muffins

Recipe by Charlotte J
READY IN: 28mins
YIELD: 12 muffins




  • 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.