Sour Cream Blueberry Muffins! Made lighter with sour cream, applesauce, dairy-free milk, and gluten free flour, these delicious low calorie muffins are perfect for starting your day. Gluten Free + Low Calorie
Hi Guys! Hope you had a nice long weekend. It was a low key staycation for me. I wasn’t feeling well and spent more time resting than I expected. Back to the grind today. Thankfully long weekend means short work week. I thought I’d save the usual Monday recipe for today since most of you were off having fun yesterday and this is one you sure don’t want to miss!
I have to tell you it was wonderful having the entire weekend to myself. I didn’t quite get through all my sticky notes over the weekend, but that’s ok. I wasn’t feeling great and I’ve been feeling unmotivated lately. I can’t quite put my finger on it. I’m tired and just unfocused all around.
I’ve been finding it difficult to write. Sometimes you get into funks, but this is abnormal for me. I stared at 10 different recipes last weekend trying to figure out which one to post today. Procrastination at it’s finest! I find when I have too many options staring me in the face I have no decision making capability whatsoever.
The only thing that snaps me out of it is working out or cooking. So that’s exactly what I did. I worked out then I made a bunch of food and somehow the words came to me. There was just one problem
I couldn’t decide on the pictures! You know when you go to the eye doctor and they swivel the lenses asking you “option 1 or option 2 or option 2 or option 3?” You’re thinking to yourself how alike they are yet somehow different? That’s exactly how I feel about pictures. They’re similar yet subtly different. It can drive a person crazy and on top of it I’m a perfectionist. I wish I could disconnect that quality of mine sometimes.
Something I could never do is be one of those bloggers who post the “day of” aka write a post the same day you publish it. I know some who do this and truthfully, they are my heroes. I realize some don’t have a full time job in addition to blogging, but even still I could never imagine blogging under that pressure. It’s hard to get the words out sometimes! They’re either jumbled in your head or not there at all.
Then when you consider the recipe aspect of blogging, there’s just no way a same day post would happen. Now that fancy pants and I are getting along, I’m spending more time on my shoots and getting pickier about them too. This means 50-100 shots for one recipe to review to find the 3 or 4 photos I’ll actually use then edit & draft in post.
I usually save the photo reviewing for late in the evening when writing has no possibility of happening. Weird how we are wired to do certain things at certain times of the day. Something I can do any time of day is cook. It could be 2 in the morning or 10 at night and I could cook. Ok, maybe not late at night because I’m an old lady and I go to bed at 9.
Now for these muffin. They’re not dairy free, gluten free, paleo or even vegan. They’re just regular old muffins lightened up with light sour cream that happen to be delicious. Who would think sour cream would make such an amazing treat? Hope you love them!
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Sour Cream Blueberry Muffins
Sour Cream Blueberry Muffins! Made lighter with sour cream, applesauce, dairy-free milk, and gluten free flour, these delicious low calorie muffins are perfect for starting your day. Gluten Free + Low Calorie
Ingredients
- 1 large egg white
- 1/2 cup sour cream light
- 1/3 cup unsweetened almond milk
- 1/3 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 1/2 cups Gluten Free flour
- 1/2 cup coconut sugar
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1 cup blueberries fresh
Instructions
Preheat oven 400 F. Prepare a muffin tin with nonstick cooking spray or muffin liners.
In a small bowl, combine applesauce, egg white, sour cream, applesauce and vanilla.
In a larger bowl, sift the flour together (measured properly) with sugar, salt and baking powder. Add wet ingredients slowly to dry ingredients and combine well. Fold blueberries gently into the batter.
Add the batter to muffin cavities filling ¾ of the way full.
Bake 18 minutes or until a toothpick can be inserted clean. Remove from the oven and place on a rack to cool.
Recipe Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
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Having 10 recipes to choose from is not a bad thing! Blogging is not easy though and sometimes I feel the pressure to write and nothing wants to come out. Reading this actually reminded me of how much I feel that too throughout the week. Your photos always look perfect to me, seriously they are awesome a and you don’t need to worry!
Thanks Michele! That means a lot to me. I’m just a perfectionist in everything I do. I definitely think blogging has gotten much easier from when I first began, but there still are those times where I can’t find the words. Walking away and doing something non-blogging usually breaks the block.
I need to attempt at blueberry muffins again. I tried making a batch yesterday but found they were soggy on the inside from the berries. Your photos always look great and make the food shine. The lighting always seems perfect!
That’s strange. What kind of berries did you use?
I used fresh blueberries. The only thing I wonder is that I washed them first and they weren’t completely dry before I added them to the batter.
You definitely don’t need to mash them. They will burst on their own when they bake. It’s probably a combination of mashing them and not drying them off.
Your pictures are always lovely! But I guess the more you take it to the next level the more you develop an eye and can become critical. I know what you mean about blogging and I admire those people who write one up in the morning and then press publish. Pressure can cause me to hit major writer’s block.
You hit the nail on the head. You become more critical as you grow. I think that’s true with everything in life.
I am the exact same. Too many options isn’t a good thing. But then again…it’s better than no options! I’m working off of recipes I made like a month ago because of all of my traveling and I’m SO HAPPY I have plenty to choose from since I can’t really cook or bake a whole lot now! 🙂
Hope you get to feeling better! 🙂
Isn’t it so much less stressful when you have a closet of recipes? I think so! Good luck with your move!
So great to have stumbled upon your site – love you candid and personal style of writing (I can definitely relate to hitting the writing wall as well)!
This looks like a great recipe to try. I do have one question though – how did you account for your nutritional data? I wonder because using stevia vs sugar, and the type of milk is going to affect calorie count. Not a big deal for the average person, but for someone who is trying to be conscious or lose weight – this could add up!
Hi Amanda! I use LoseIt app to calculate all my recipes. I track my daily food and calories with it so having the recipes on the app make it convenient to add my meals when I make them. Hope you like the muffins!
I haven’t ever used sour cream in muffins! Greek yogurt is great, but I will have to give this a try next time.
It’s pretty awesome!
Hi Megan, I love your blog and was about to make these blueberry muffins but saw it called for oats, but I don’t see oats listed in the ingredients. Do I just use 1 1/2 cups whole wheat flour?
Thanks
Hi Jamie! Sorry the oats was a typo. It should just be whole wheat flour. I’ve corrected it now. Enjoy!
I have leftover sour cream and would love to make these this weekend, but I don’t see the sour cream listed in the ingredients. Am I missing it?
Hi Jessica! Sorry, it looks like it didn’t convert over from the old recipe card. I just updated it. It should be 1/2 cup light sour cream. Thanks for the catch!