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–+ servings
Made with sour cream, applesauce, milk, and gluten free flour, these delicious 94 calorie Sour Cream Blueberry Muffins keep your waist slim.
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5 from 1 vote

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
Prep Time15 minutes
Cook Time23 minutes
Total Time38 minutes
Course: Breakfast, Snacks
Cuisine: American
Diet: Low Calorie
Servings: 12 muffins
Author: Megan Olson

Ingredients

  • 1 3/4 cups Whole Wheat Flour measured properly, see note
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Cinnamon
  • 1/3 cup Olive Oil
  • 1/2 cup Maple Syrup or honey
  • 2 Eggs room temperature
  • 1 cup Sour Cream
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Whole Wheat Flour
  • 1 cup Blueberries fresh, see note
  • 1 tablespoon Sugar for sprinkling on top
US Customary - Metric

Instructions

  • Preheat oven 400 F. Prepare a muffin tin with nonstick cooking spray or muffin liners.
  • In a large mixing bowl, combine the 1 3/4 cups of flour with the baking powder, baking soda, salt and cinnamon. Mix them together.
  • In a medium mixing bowl, combine the oil and maple syrup. Add the eggs and beat well into the batter. Next add the sour cream and vanilla and mix well. Fold the wet ingredients into the dry and mix with a spatula just until combined.
  • In a small bowl, add the blueberries with the remaining 1 teaspoon flour (this will prevent the blueberries from sinking to the bottom of the baking pan). Fold the blueberries into the batter. The mixture should be thick.
  • Divide the batter evenly among 12 cavities of the muffin tin. Sprinkle the tops with sugar and bake 16 to 20 minutes until a toothpick can be inserted clean.
  • Remove the muffin pan from the oven and set aside to cool. Leave the muffins in the pan 10-15 minutes before removing and enjoying.

Notes

  • Measure the flour properly
  • Fresh blueberries work best for this rest. Frozen blueberries will have too much moisture which will weigh the batter down.
  • Full fat sour cream works better than low-fat which has more water and will result in a less flavorful muffin.

Nutrition

Serving: 1muffin | Calories: 166kcal | Carbohydrates: 19g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 198mg | Potassium: 159mg | Fiber: 2g | Sugar: 2g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg