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Blueberry Muffins
 

Blueberry Muffins

A cake-like muffin exploding with blueberry goodness.

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  • Serves: Makes 12
  • Prep Time: 15 min
  • Cook Time: 22 minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: Makes 12

Serving Size: 1 muffin

Amount Per Serving
 
Calories:
160 
Calories from Fat:
40 
Total Fat:
4.5g 
Saturated Fat:
1g 
Cholesterol:
35mg 
Sodium:
300mg 
Total Carbs:
29g 
Dietary Fiber:
5g 
Sugars:
8g 
Protein:
4g 

DIRECTIONS

  1. Place oven rack in top 1/3 of oven.

  2. Preheat oven to 400° F. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.

  3. Sift together flour, baking powder and salt, set aside.

  4. Beat margarine at medium speed with an electric mixer until creamy. Gradually add SPLENDA® Granulated Sweetener and honey, beating until light and fluffy. Add eggs one at a time, beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in blueberries.

  5. Spoon batter evenly into paper lined muffin cups. Bake 20 to 22 minutes or until golden. Remove from pan immediately and cool on wire rack.

NOTE

Serving size: 1 muffin

INGREDIENTS

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup light margarine, softened
  • 1 cup SPLENDA® No Calorie Sweetener, 1 Gram of Fiber, Granulated
  • 1/4 cup honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup 1% low-fat milk
  • 1 cup fresh or frozen blueberries, thawed

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