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Whole Wheat Blueberry Sour Cream Muffins Recipe

   
 

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     Whole Wheat Blueberry Sour Cream Muffins

Category   Desserts - Breads
Sub Category   None
Servings   12 Muffins

Ingredients
1 cup whole wheat flour
1.25 cups all purpose flour
3/4 cup sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
1 'flax egg'
1 cup sour cream
 
1 tbsp orange rind
1/4 cup orange juice
1/4 cup applesauce
1.5 cups blueberries

Instructions
In large bowl, stir flours, sugar, baking powder, baking soda, salt. In separate bowl, whisk together eggs, sour cream, orange rind and juice and applesauce; pour over dry ingredients. Sprinkle with blueberries; stir just until dry ingredients are moistened.
Spoon into greased or paper-lined muffin cups, filling to top. Bake in centre of 375°F (190°C) oven until golden and tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 2 minutes. Transfer to rack and let cool completely.


Originally Submitted
7/31/2011





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