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
Servings: 12 muffins
Ingredients
- 1 large egg white
- 1/2 cup sour cream light
- 1/3 cup unsweetened almond milk or milk of choice
- 1/3 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups Gluten Free oat flour or regular oat flour
- 1/2 cup coconut sugar or sugar of choice
- 2 teaspoons baking powder
- 1/4 teaspoon 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.
Nutrition
Serving: 1muffin | Calories: 109kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 87mg | Potassium: 163mg | Fiber: 1g | Sugar: 6g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg