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Blueberry Corn Muffins
 

Blueberry Corn Muffins

It takes no time to whip up a batch of these tasty muffins for your family or friends.

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  • Serves: 10
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 10

Serving Size: 1 muffin

Amount Per Serving
 
Calories:
210 
Calories from Fat:
90 
Total Fat:
10g 
Saturated Fat:
6g 
Cholesterol:
25mg 
Sodium:
280mg 
Total Carbs:
26g 
Dietary Fiber:
2g 
Sugars:
2g 
Protein:
5g 

DIRECTIONS

  1. Preheat oven to 350 degree F. Spray a muffin pan with nonstick spray or line muffin cups with paper liners. Set aside.

  2. Blend dry ingredients together in a medium mixing bowl. Set aside.

  3. Blend butter in a large mixing bowl until light and fluffy. Add egg substitute slowly. Scrape sides and continue to mix until butter forms small lumps. Add vanilla and buttermilk. Mix well. Add dry ingredients in three batches. Mix well and scrape the sides of the bowl after each addition.

  4. Fold blueberries gently into batter. Scoop batter into prepared muffin cups, filling cups to the top. Bake in preheated 350 degree F oven 20-25 minutes or until done.

INGREDIENTS

  • 1 3/4 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1/2 cup unsalted butter, softened
  • 1/3 cup egg substitute
  • 2 teaspoons vanilla
  • 1 cup buttermilk
  • 1 cup blueberries (frozen or fresh)

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