Sugar-Free Blueberry-Sour cream corn muffins
1c. all-purpose flour
3/4c cornmeal
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 egg, beaten
1c sour cream
1/3c. thawed frozen unsweetened apple juice concentrate
1 1/2c fresh or frozen (not thawed) blueberries
Preheat oven to 400F. 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 ¾ full. Bake 18-20 minutes or until golden brown. Let stand in pan on wire rack 5 minutes. Remove from pan; cool slightly.