I make these blueberry muffins all the time and
posted this recipe back in 2008. Since I've been trying to bake a little healthier I made two optional changes to the recipe that worked very well. I switched out the sour cream for some
light sour cream. Then I replaced 1/2 cup of flour for whole wheat flour. Also, I used the 1/2 cup sugar instead of the 3/4 cup like I usually do. The only difference in the taste is that you can tell there is whole wheat flour. The other difference is that it doesn't rise as high, but I thought that the consistency of it was the same. It didn't feel or taste heavy. Mike liked them and couldn't tell the differenct. Let me know what you think if you give it a try and enjoy!
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