“Enjoy blueberry cranberry within this delightful muffin!”

INGREDIENTS

3-1/2 cups flour
1/2 cup sugar
4 tsp baking powder
1/2 tsp salt
1-1/2 cups milk
1/3 cup vegetable oil
1/3 cup fat free sour cream
1/2 cup egg substitute
4 cups fresh or frozen blueberries, unthawed if frozen
4 Tbsp sugar
8 oz dried cranberries

• Line 24 muffin cups with paper liners and set aside.
• Preheat oven to 400º F.
• Combine flour, ½ cup sugar, baking powder and salt and stir to mix in a large mixing bowl.
• Combine milk, oil and egg substitute in a medium bowl and beat with a wire whisk until blended.
• Make a well in dry ingredients and pour the liquid ingredients into the well all at once.
• Stir until just moistened.
• Combine 4 Tbsp. sugar and blueberries and toss to coat with sugar in a medium bowl.
• Stir gently into batter just until blueberries are distributed.
• Spoon batter into muffin cups, filling ¾ full.
• Bake at 400º F for 20–25 minutes, until light golden brown and firm to the touch.
• Let cool on wire rack 3–4 minutes, then remove muffins from pan and cool completely on wire rack.