Recipe Time : Sour Cream Blueberry Muffins

Thinking I might start something new and would love to hear what you think about it. It's not completely wedding related, but it can be. This morning I posted on twitter that I was making sour cream blueberry muffins and several of my followers said they sounded scrumptious and if they come out good they wanted the recipe. Well, they came out delicious, so, how about if every so often I post recipes with a photo? The yummy goodies can definitely be made for bridal showers or other wedding related events. Maybe even as a thank you edible gift. Please note that all recipes will be posted as gluten free, but can easily be made non-gluten free by using regular flour. Here's the recipe that was the breakfast for my daughter and myself this morning . . .

Sour Cream Blueberry Muffins

recipe adapted from one found at All Recipes

Ingredients

1/4 cup applesauce
3/4 cup sugar {I used a bit less}
2 eggs
1 1/4 cup gluten free flour {I use Carol's Gluten Free Flour for all baking}
1/2 tsp baking soda
3/4 cup non-fat sour cream
1 cup blueberries {I used frozen}

Directions

Preheat over to 400 degrees F. Line muffin pan with paper liners or spray with cooking spray

In a medium bowl, stir applesauce, sugar and eggs together.

Combine the flour and baking soda and make a well in the middle. Add in the wet mixture and combine. Stir in the sour cream and then fold in the blueberries. Spoon the batter into the prepared muffin cups {about 3/4 full}.

Bake for 12-15 minutes or until muffins spring back when touched gently and are lightly browned.