BLUEBERRY-SOUR CREAM CORN MUFFINS

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Blueberry-Sour Cream Corn Muffins image

Make and share this Blueberry-Sour Cream Corn Muffins recipe from Food.com.

Provided by Charlotte J

Categories     Quick Breads

Time 28m

Yield 12 muffins

Number Of Ingredients 11

1 cup all-purpose flour
3/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1 cup sour cream
1/3 cup thawed frozen unsweetened apple juice concentrate
1 1/2 cups fresh blueberries (not thawed) or 1 1/2 cups frozen blueberries (not thawed)
2/3 cup whipped cream cheese
2 tablespoons no-sugar-added blueberry spread

Steps:

  • 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.

Nutrition Facts : Calories 154.4, Fat 8, SaturatedFat 4.6, Cholesterol 35.8, Sodium 206.8, Carbohydrate 17.7, Fiber 1.3, Sugar 2, Protein 3.6

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