Lighter Blueberry Lemon Cream Muffins

Name: Lighter Blueberry Lemon Cream Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 24 serving(s)
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

Submitted by Paris D

"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."

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Ready In:: 30mins
Ingredients:: 13
Serves:: 24

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

Preheat oven to 400°F.
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).
Gradually beat-in sour cream.
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.
Gently fold in blueberries.
Spoon into greased muffin tins.
Bake for 20 minutes or until a toothpick poked into the center of a muffin comes out clean.

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RECIPE SUBMITTED BY

Paris D

United States

If the comments say My kids loved it! then I will probably think it's bland or otherwise yucky... so I don't make recipes that have a lot of My kids loved it! comments.

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