Friday, July 24, 2020

BLUEBERRY SOUR CREAM MUFFINS




BLUEBERRY SOUR CREAM MUFFINS

These are wonderful muffins with great texture, moist but not too moist and the sour cream is the reason why, I think.  I made two different versions of this recipe.  The recipe as written forms very nice rounded tops consistently and has a nice texture and the muffins are very slightly bigger.  So, the recipe as written is the one I chose. Mixing the blueberries with a bit of bake mix helps the blueberries to stay in the muffins randomly rather than all fall to the bottom of the muffin.

21/4 cups Gluten-Free Bake Mix 2, (560 mL)
1 tsp baking powder (5 mL)
1/2 tsp baking soda (2 mL)
1/4 tsp salt (1 mL)
3 large eggs
1 cup sour cream (250 mL)
Liquid sweetener (sucralose or stevia) to equal 3/4 cups (175 mL)
  sugar
1/3 cup light-tasting olive oil (75 mL)
1/4 cup powdered erythritol, OR (60 mL)
1 tsp vanilla extract (5 mL)
11/4 cups frozen blueberries (300 mL)
1 tbsp Gluten-Free Bake Mix 2 (OR alternative - see above) (15 mL)

Preheat the oven to 375°F (190°C). In medium bowl, combine 21/4 cups (560 mL) Gluten-Free Bake Mix 2, baking powder, baking soda and salt.

In bowl with mixer or in food processor, place eggs, sour cream, liquid sweetener, light-tasting olive oil, powdered erythritol, OR coffee sweetener packets and vanilla extract; mix well.  Add dry ingredients and mix well again.

In medium bowl, toss blueberries with 1 tbsp (15 mL) Gluten-Free Bake 2.  Fold gently into muffin batter.  Fill 12-cup muffin pan with the batter.  Smooth tops.  Bake 20 to 25 minutes, or until a knife inserted in a muffin comes out clean.  Check after 20 minutes have elapsed.  Allow to cool 10 minutes and then remove muffins and transfer to a cooling rack.  Enjoy fresh, but do refrigerate the remaining muffins as they don’t last well outside of the refrigerator.

Yield:  12 muffins
1 muffin/variation
206.8 calories
5.7 g protein
16.8 g fat
0.5 g fiber
6.9 g net carbs

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