Freezes well for school lunches
Heat oven to 180 degrees. Add paper liners to two 12-muffins baking trays
In a medium size bowl sift flour, baking soda, baking powder, cinnamon and salt.
In a large bowl, with electric beaters mix eggs & sugar together till pale yellow. Slowly add the oil till it is all incorporated. Add vanilla and sour cream and beat till smooth.
Add flour mix and fold in with a wooden spoon until just combined. Do not overmix or the muffins become tough. Gently stir in the blueberries.
Spoon into muffin trays till 3/4 full. Sprinkle each muffin with a little brown sugar to add a crunchy top.
Bake for 25 minutes turning once halfway though.
Note: you can make the 2 wet and dry mixes the day before and then mix together and add blueberries the next morning for fresh muffins for breakfast.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 265 | ||
Calories from Fat: 126 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 183.7mg | 57 % | |
Sodium 153.1mg | 5 % | |
Potassium 109.5mg | 3 % | |
Total Carbohydrate 27.4g | 8 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 26.5g | ||
Protein 7.7g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 265
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