Is there really such a thing called the BEST blueberry muffin? Yes, and I just found one today. As usual, there are no big secret in the use of ingredients, except for the fact that sour cream is presented in the recipe. Why sour cream? Same rule for success to moist banana bread and now you know why. The muffin came out light and moist, so delicious and the sugar amount was just perfect with the extra sweetness that brought by the juicy blueberries. If you are afraid of that calories will give you some unnecessary weight, you may want to try the low fat version by substituting 2egg whites for 1egg, use applesauce instead of oil and use low fat sour cream. With all the changes, you could still taste the flavor of a normal full fat muffin but with so much lesser calories.
Best Blueberry Muffin (6 big muffins, 250calories each)
1 egg
1/4cup sugar
1/4cup brown sugar
1/2tsp vanilla
3tbsp oil
3/4cup flour
1/4cup whole wheat flour
1/4tsp salt
1/4 heaping tsp baking soda
1/2cup fresh blueberries
1/2cup sour cream
1) mix together egg and both sugar. Add in oil and vanilla.
2) in another bowl, mix together flour, salt, baking soda and blueberries, add to the egg mixture with sour cream. Stir until just combined (do not over mix)
3) bake in 400F preheated oven for 20mins.
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