These are wonderful muffins with great texture, moist but not too moist and the sour cream is the reason why, I think.  I made two different versions of this recipe.  The recipe as written forms very nice rounded tops consistently and has a nice texture and the muffins are very slightly bigger.  So, the recipe as written is the one I chose. Mixing the blueberries with a bit of bake mix helps the blueberries to stay in the muffins randomly rather than all fall to the bottom of the muffin.

21/4 cups Gluten-Free Bake Mix 2, (560 mL)
1 tsp baking powder (5 mL)
1/2 tsp baking soda (2 mL)
1/4 tsp salt (1 mL)
3 large eggs
1 cup sour cream (250 mL)
Liquid sweetener (sucralose or stevia) to equal 3/4 cups (175 mL)
1/3 cup light-tasting olive oil (75 mL)
1/4 cup powdered, OR granular sweetener, of choice OR (60 mL)
1 tsp vanilla extract (5 mL)
11/4 cups frozen blueberries (300 mL)
1 tbsp Gluten-Free Bake Mix 2 (OR alternative - see above) (15 mL)

Preheat the oven to 375°F (190°C). In medium bowl, combine 21/4 cups (560 mL) Gluten-Free Bake Mix 2, baking powder, baking soda and salt.

In bowl with mixer or in food processor, place eggs, sour cream, liquid sweetener, light-tasting olive oil, sweetener, OR coffee sweetener packets and vanilla extract; mix well.  Add dry ingredients and mix well again.

In medium bowl, toss blueberries with 1 tbsp (15 mL) Gluten-Free Bake 2.  Fold gently into muffin batter.  Fill 12-cup muffin pan with the batter.  Smooth tops.  Bake 20 to 25 minutes, or until a knife inserted in a muffin comes out clean.  Check after 20 minutes have elapsed.  Allow to cool 10 minutes and then remove muffins and transfer to a cooling rack.  Enjoy fresh, but do refrigerate the remaining muffins as they don’t last well outside of the refrigerator.

Yield:  12 muffins
1 muffin/variation
206.8 calories
5.7 g protein
16.8 g fat
0.5 g fiber
6.9 g net carbs

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