Blueberry Sour Cream Muffins
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Nutrition Facts Canadian
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1 Portion 0g Total Servings:0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol
0mg
0%
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Carbohydrate / Glucides
0g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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1 Portion 0g Total Servings: 0
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| Amount Per Serving |
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
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Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
15 mins
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Cook time
20 mins
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Total time
35 mins
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Ingredients
Muffins
1 package Kinnikinnick Pancake and Waffle Mix - reserve ¼ cup for topping (454 g)
¼ cup vegetable oil (45 g)
½ cup granulated sugar (118 g)
½ cup sour cream 14% (130 g)
1 large egg (56 g)
1 tsp pure vanilla extract (4 g)
½ cup milk 2% (128 g)
1 cup blueberries - fresh or frozen (134 g)
Optional: course sugar for topping
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Optional: Streusel Topping
¼ cup Kinnikinnick Pancake and Waffle Mix - reserved (54 g)
2 tbsp granulated sugar (26 g)
2 tsp butter- hard (10 g)
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Directions
Muffins
- Preheat oven to 350°F (176°C). Lightly spray muffin pan or use muffin liners.
- Combine oil, sugar, eggs and milk in a bowl. Whisk until combined.
- Slowly add Kinnikinnick Pancake and Waffle Mix to liquid mixture alternating with sour cream. Mix for 2 - 3 minutes with an electric mixer until combined.
- Fold in blueberries.
- Drop batter into prepared muffin pan.
- Top with Streusel Topping or course granulated sugar.
- Bake in preheated oven for 18 - 20 minutes (muffins will spring back to the touch when done).
Yields 16 muffins
Streusel Topping
- Mix reserved ¼ cup Kinnikinnick Pancake and Waffle Mix with granulated sugar. Using a pastry knife or butter knife, cut butter in until crumble stage. Do not over mix.
Tips & Variations
- If using frozen blueberries, do not thaw.
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