Nutrition Facts

Serving Size2 muffins (24 total)
Calories from Fat60
Total Fat7 g
Saturated Fat1 g
Cholesterol0 mg
Sodium125 mg
Total Carbohydrate59 g
Dietary Fiber4 g
Sugars29 g
Proteins6 g
Vitamin A4% DV
Vitamin C10% DV
Calcium10% DV
Iron10% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Preparation Time45 minutes

Cups of Fruits and Vegetables Per Person:  1.0

Ingredients and Preparation

Flour3½ cups
Sugar½ cup
Baking powder4 teaspoons
Salt½ teaspoon
Milk1½ cups
Vegetable oil1/3 cup
Fat-free sour cream1/3 cup
Egg substitute½ cup
Fresh or frozen blueberries, unthawed if frozen4 cups
Sugar4 tablespoons
Dried cranberries8 ounces
  1. Directions
  2. Line 24 muffin cups with paper liners and set aside.
  3. Preheat oven to 400ºF.
  4. In a large mixing bowl, combine flour, ½ cup sugar, baking powder, and salt and stir to mix.
  5. Combine milk, oil, sour cream, and egg substitute in a medium bowl and beat with a wire whisk until blended.
  6. Make a well in dry ingredients and pour the liquid ingredients into the well all at once. Stir until just moistened.
  7. In a medium bowl, combine 4 tablespoons of sugar and blueberries and toss to coat with sugar. Stir gently into batter just until blueberries are distributed.
  8. Spoon batter into muffin cups, filling ¾ full.
  9. Bake at 400ºF for 20-25 minutes, until light golden brown and firm to the touch.
  10. Let cool on wire rack for 3-4 minutes, then remove muffins from pan and cool completely on wire rack.
  11. Store tightly covered at room temperature.