Lighter Blueberry Lemon Cream Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Diabetes-friendly. IMPORTANT: This makes 24 full-sized muffins (double what most muffin recipes make), so you'll need to have 2 muffin tins ready to go. Ingredients:
4 eggs |
1/2 cup canola oil |
1/2 cup unsweetened applesauce |
1 teaspoon vanilla |
2 teaspoons lemon zest |
2 cups light sour cream |
3 cups flour |
1 cup whole wheat flour |
2 cups splenda sugar substitute |
1 teaspoon salt |
1 teaspoon baking soda |
2 teaspoons baking powder |
2 cups blueberries |
Directions:
1. Preheat oven to 400°F.
2. Beat eggs in a medium or large mixing bowl. Add oil, applesauce, vanilla and lemon zest. Beat together (I used a whisk for all of this).
3. Gradually beat-in sour cream.
4. Combine dry ingredients and make a well in the middle. Pour wet mixture into the well and combine dry and wet ingredients. Stir only as much as needed to combine the ingredients. Do not over-stir.
5. Gently fold in blueberries.
6. Spoon into greased muffin tins.
7. Bake for 20 minutes or until a toothpick poked into the center of a muffin comes out clean.
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