Who can resist those luscious jumbo muffins from bakeries and grocery stores? One look at the fine print, though, and you might want to. It’s not unusual for a big muffin to have big numbers: 600 to 800 calories and 25 to 30 grams of fat.
That’s a lot for something that seems healthful. These blueberry muffins, on the other hand, are significantly lower in fat thanks to an egg substitute and low-fat sour cream, which makes for a tender crumb. The butter is cut to a minimum but still offers that good buttery taste. I like to lightly butter the muffin cups for flavor and to help brown the muffins during baking.