Nutrition Facts

Serving Size 2 muffins (24 total)
Calories 320
Calories from Fat 60
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 125 mg
Total Carbohydrate 59 g
Dietary Fiber 4 g
Sugars 29 g
Proteins 6 g
Vitamin A 4% DV
Vitamin C 10% DV
Calcium 10% DV
Iron 10% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings 12
Preparation Time 45 minutes

Cups of Fruits and Vegetables Per Person:  1.0

Ingredients and Preparation

Ingredients Measures
Flour 3½ cups
Sugar ½ cup
Baking powder 4 teaspoons
Salt ½ teaspoon
Milk 1½ cups
Vegetable oil 1/3 cup
Fat-free sour cream 1/3 cup
Egg substitute ½ cup
Fresh or frozen blueberries, unthawed if frozen 4 cups
Sugar 4 tablespoons
Dried cranberries 8 ounces
  • Line 24 muffin cups with paper liners and set aside.
  • Preheat oven to 400ºF.
  • In a large mixing bowl, combine flour, ½ cup sugar, baking powder, and salt and stir to mix.
  • Combine milk, oil, sour cream, and egg substitute in a medium bowl and beat with a wire whisk until blended.
  • Make a well in dry ingredients and pour the liquid ingredients into the well all at once. Stir until just moistened.
  • In a medium bowl, combine 4 tablespoons of sugar and blueberries and toss to coat with sugar. Stir gently into batter just until blueberries are distributed.
  • Spoon batter into muffin cups, filling ¾ full.
  • Bake at 400ºF for 20-25 minutes, until light golden brown and firm to the touch.
  • Let cool on wire rack for 3-4 minutes, then remove muffins from pan and cool completely on wire rack.
  • Store tightly covered at room temperature.