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Sour Cream Blueberry Muffins


These warm, fresh-baked muffins will make your kitchen smell like heaven and start your morning on the right note.


Ingredients:


2 cups organic unbleached flour

¼ cup oat flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon sea salt

¼ cup walnut oil

¾ cup sugar or sugar alternative

2 eggs

2 teaspoons vanilla extract

½ cup sour cream (or yogurt)

1 ½ cups fresh blueberries


• Preheat oven to 375º. Line muffin tin with unbleached baking cups and grease with coconut non-stick cooking spray.


• Whisk together flour, baking powder, soda, and salt.


• In a large bowl beat the oil and sugar until fluffy and incorporated. Add eggs and beat one at a time. Add vanilla and sour cream or yogurt and mix.


• Add dry ingredients and mix until batter is smooth. Batter will be stiff. Fold in blueberries.


• Bake for 20-24 minutes until knife inserted in center comes out clean. Take out of muffin tin, remove paper and cool on rack. Store in airtight container in fridge for a few days or freeze. Enjoy!

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