Recipes Lime & Blueberry Muffin (Breads, Breakfast, Snack, Vegetarian)

Number of Servings
    • 1 ¾ cups all-purpose flour
    • 1 cup sugar
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/2 cup light sour cream
    • 1/3 cup canola oil
    • 1 teaspoon grated lime rind
    • 2 tablespoons fresh lime juice
    • 1 teaspoon vanilla extract
    • 2 large egg whites
    • 1 large egg
    • 1 (6-ounce) container plain low-fat yogurt
    • Cooking spray
    • 1 cup fresh blueberries

Preheat oven to 350°.   Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; make a well in center of mixture.   Combine sour cream and next seven ingredients (through yogurt) in a bowl; stir with a whisk. Add sour cream mixture to flour mixture; stir just until moist. Spoon batter evenly into 12 muffin cups coated with cooking spray. Sprinkle blueberries evenly over tops of muffins. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on a wire rack; remove from pan. Serve warm or at room temperature. 

Nutrition Information

225 Calories, 7.5g Fat, 4.5g Protein, 34.5g Carbohydrate, 1mg Iron, 166mg Sodium