Tuesday, April 6, 2010

Whole Grain Blueberry Sour Cream Muffins

These Blueberry Muffins are now some of my favorites. So moist! I found the recipe on the blog You Are What You Eat!

I substituted plain nonfat yogurt for the sour cream one of the times that I made them, and it didn't make much of a difference. I also left off the topping and they were still delicious.

In case you aren't familiar with Brandon's Flour, that is the spelt, kamut, and brown rice mixture that I often use. I mix 5 cups spelt, 2 cups kamut, and 1 cup brown rice flour.

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