My family has declared these vegan sour cream blueberry muffins the best I've ever made - and maybe the best muffin recipe ever! - Sarah Kingsbury
These quick easy muffins are fancy enough for company, great for Sunday brunch, with soups or salads, or as a tasty snack. They keep well if you can manage to hide a few.
Yield: 12 large egg-and-dairy-free muffins
Total Prep & Cook Time: 45 Min
Nutrition Data Per Serving, 69 g: 187 calories, 74 calories from fat, 25g carbohydrate, 8g fat, 2 g saturated fat, 1 g trans fat, 177 mg sodium, 1g dietary fiber, 7 g sugars, 3 g protein, 6% DV iron, very low in Cholesterol, contains trans fat. Estimated glycemic load: 16.
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.
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