This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 40 mins

Sour Cream Muffins

Read Reviews (20)

"Surprisingly tasty muffins with fresh fruit. Use any type of fresh berry or chopped fresh fruit for a delightful breakfast." — sal

Ingredients Edit and Save

Watch video tips and tricks

Low-Fat Blueberry Bran Muffins

How to Make Blueberry Muffins

Banana Muffins II

Donut Muffins

Moist Chocolate Muffins

Banana Crumb Muffins

Banana Sour Cream Bread

Chocolate Sour Cream Bundt Cake

To Die For Blueberry Muffins

Sugar and Sweeteners

Measuring All-Purpose Flour

Baking Powder vs Baking Soda

All about Cream

All about Eggs

Original recipe makes 12 muffins Change Servings

1/4 cup applesauce
3/4 cup white sugar
2 eggs
1 1/4 cups all-purpose flour

1/2 teaspoon baking soda
3/4 cup nonfat sour cream
1 cup fresh blueberries

Check All Add to Shopping List

Directions

Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

ADVERTISE WITH US

I was prepared to rate these a '3' but I had to consider those that might be looking for low or no fat sweets, so taking that into consideration I rate a '4'. I didn't prepare these lofat...just looking for a way to get rid of some sour cream(full fat). Also need to use up some applesauce. They did bake up nicely...6 Texas size muffins but for 35 minutes in my oven. I used a mixture of some blueberries and a banana. I tasted the batter but it still needed something so added some cinnamon to batter and a cinnamon sugar topping; which didn't make them sink. As an afterthought, some vanilla would have been good. It can be tinkered with with spices if trying to make a lofat muffin, but if 'going for the gusto'...there are better muffin recipes out there.

—TUNISIANSWIFE

See full review »

Most Helpful Critical Review

Aug 29, 2002

I tried this recipe with apples and strawberries, the muffins did not cook in alloted time and sank in the middle

—KIAWA

See full review »

23 Ratings

Apr 22, 2003

I made mini muffins with this recipe and they were delicious. I also added a tspn of vanilla and didn't use the fruit. Light, airy and yummy. This recipe would probably make a great light sponge cake too.

—LillysMom

See full review »

Mar 09, 2011

For a healthy version of a muffin, this recipe is pretty great! I needed to use up a very ripe mango so I added approximately 1/3 cup of it diced. Please be aware that I halved the recipe. Most baked goods require some extract so I added 1 teaspoon of vanilla. I also added 1 1/2 teaspoons of allspice and cinnamon. The texture resembled more of a cake than muffin, but it was delicious either way. For those whose fruit sunk to the bottom. Toss the blueberries (or any fruit you choose) in flour prior to folding into batter. I will be making these again when I finally have blueberries on hand!

—DLD

See full review »

Jun 16, 2006

the first time i made these they flopped! they were gooey inside even after baking them for about 30 min. then when i reread the recipe i realized i used baking powder instead of baking soda... whoops! so i made them a second time with baking soda and they got great.i also used craisins instead of blueberries! Wonderful... thank you!

—lillauren

See full review »

Jul 01, 2011

For a low fat muffin, this one is good. If you are fine with fat and want a delicious muffin with great texture, here are my changes: -Replace apple sauce with oil -Replace blueberries with apples -Add 2 tsp Apple Pie spice -I used full fat Sour Cream because that's what I had.

—luv2cook

See full review »

Apr 06, 2011

I loved this recipe! I tweaked it a bit though.. Instead of applesauce I used honey. Instead of white sugar I used brown. Instead of regular flour I used half wheat and half flax meal. Also, i used Greek yogurt in place of sour cream. I made it eve healthier than the already low fat recipe. Delicioso!

—shuppylove

See full review »

Jun 30, 2010

Very forgiving recipe. I doubled it but kept the sugar at 3/4 cup and increased the amount of blueberries. I also used eggbeaters instead of eggs and added vanilla and cinnamon. I later remembered that I usually add a pinch of salt when baking but didn't miss it at all. Moist and yummy. Will use always!

—Hatchi

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Blueberry Cream Muffins

Blueberry Cream Cheese Muffins

Blueberry Sour Cream Coffee Cake

Sour Cream Blueberry Coffee Cake

Blueberry Muffins II

Cranberry Sour Cream Kuchen

Blueberry Muffins I

Sour Cream Coffee Cake II

Apple Sour Cream Streusel Cake

Sour Cream Chocolate Chip Cake II

ADVERTISE WITH US

Nutrition

Calories
129 kcal
6%

Carbohydrates
26.8 g
9%

Cholesterol
38 mg
13%

Fiber
0.7 g
3%

Protein
3.5 g
7%

Sodium
89 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sour Cream Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 129
Calories from Fat: 9

% Daily Value *
Total Fat 1g 2 %
Saturated Fat 0.3g 1 %
Cholesterol 38mg 13 %
Sodium 89mg 4 %
** Potassium 38mg 1 %
Total Carbohydrates 26.8g 9 %
Dietary Fiber 0.7g 3 %
Protein 3.5g 7 %
Sugars 15.8g
Vitamin A 3 %
Vitamin C 2 %
Calcium 5 %
Iron 8 %
** Thiamin 11 %
** Niacin 10 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.