Back to Readers' Favorite Recipes Blueberry-Sour Cream Corn Muffins


1 cup all-purpose flour
3/4 cup corn meal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1 cup sour cream
1/3 cup thawed frozen unsweetened apple juice concentrate
1 1/2 cups fresh or frozen (not thawed) blueberries
2/3 cup whipped cream cheese
2 Tablespoons no-sugar-added blueberry fruit spread


Preheat oven to 400 degrees F. Grease 12 medium-sized muffin cups or line with paper liners; set aside. Combine dry ingredients in medium bowl. Add combined egg, sour cream and apple juice concentrate; mix just until dry ingredients are moistened. Gently stir in blueberries. Spoon batter into prepared cups, filling each cup 3/4 full. Bake 18 to 20 minutes or until golden brown. Let stand in pan on wire rack 5 minutes. Remove from pan; cool slightly. Combine cream cheese and fruit spread; serve with warm muffins.

Nutritional Information

Serving size: 1 muffin
Yield: 12 muffins
Exchanges: 1 Starch/Bread, 1 1/2 Fat, 1/2 Fruit
Nutrition: 176 Calories, 4 g Protein, 23 g Carbohydrate, 8 g Fat

Recipe from Sugar-Free Desserts. Reproduced with permission of Famous Brand Name Recipes magazine. Call 1-800-745-9299 (USA) or 1-708-676-3470 to order Diabetic Cooking cookbooks.

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