Photo: Diliara Garifullina
Wilson’s Blueberry Sour Cream Muffins
9 ingredients
15 min + 12 min
12
openrecipes
This is a moist and delicious, not too sweet blueberry muffin recipe that really lets that blueberry flavor shine. And it is quick and easy too. Hope you enjoy it as much as we do!
Estimated Nutrition (whole recipe, rough)
880
Calories
38g
Protein
19g
Fat
136g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cups Unsalted Butter
- ¾ cups Light Brown Sugar
- 2 Eggs
- 1-¼ cup Plus 2 Tablespoons Sifted All Purpose Flour
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- ¾ cups Sour Cream
- ½ teaspoons Vanilla Extract
- 1 cup Blueberries, Fresh Or Frozen
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes