MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sour Cream Blueberry Muffins
Categories: Muffins
Yield: 12 Muffins

1 c Vegan sour cream
1/2 c Water
2 tb Lemon juice
1/3 c Unbleached cane sugar
1/4 c Vegetable oil
2 c Flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 1/4 c Blueberries;
- fresh or not-thawed frozen

Total time: 45 Minutes

Preheat the oven to 400?F & oil the muffin pan.

Mix the sour cream, lemon juice, and water in a large mixing bowl.
Beat in the sugar and vegetable spread or oil or whiz all the wet
ingredients + sugar in a blender. Mix together the dry ingredients.
Mix the wet ingredients into the dry quickly, stirring just until
mixed--it's okay if there are lumps or flour not mixed in. Gently
fold in the blueberries. Fill muffin cups 2/3rds full, dividing
evenly between the cups. Bake for 20 to 25 minutes, middle of the
oven, until lightly browned & firm to the touch. Remove the pan from
the over, and cool on a rack for 5 to 10 minutes. Run a knife around
the edges of the muffins & turn them out on the rack. Allow to cool
for a few more minutes, if you can, before devouring.

Tips:

The trick to blueberry muffins is to use less blueberries than most
recipes call for. Too many berries will make your muffins gluey &
crumbly.

I used frozen blueberries, you could also use dried blueberries. Fresh
blueberries taste divine, but I'd rather eat them raw by the handful
than put them in muffins!

For a healthier muffin with no saturated or trans fat and less sodium,
substitute 1 cup soy or almond milk for the sour cream, and mix with
the lemon juice to sour it.

You could also substitute 1/2 whole wheat flour or use a combination
of white and whole spelt flours. You'll get a denser muffin.

Per muffin: 187 calories, 25 g carbs, 8 g fat (40% CFF), 2 g sat fat,
1 g trans fat, 177 mg sodium, 1 g fiber, 7 g sugars, 3 g protein,
very low in Cholesterol

Recipe FROM: <https://web.archive.org/web/20180916150023/
http://www.savvyvegetarian.com/vegetarian-recipes/
sour-cream-blueberry-muffins.php>

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