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Blueberry Corn Muffins

Blueberry Corn Muffins

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Makes 10 muffins Calories 210 Prep Time 10 minutes Total Time 30 minutes Made with Splenda® Original Sweetener


  1. Preheat oven to 350°F. Spray a muffin pan with nonstick spray or line muffin cups with paper liners.
  2. In a bowl, combine flour, cornmeal, baking powder, baking soda, and salt.
  3. In another bowl, cream together Splenda Sweetener and butter until light and fluffy. Slowly blend in egg substitute (batter will be lumpy).
  4. Mix in buttermilk and vanilla extract.
  5. Add about ⅓ of the dry ingredients and mix until smooth. Mix in another ⅓ of dry ingredients, then finish with remaining flour mixture.
  6. Fold blueberries gently into batter. Scoop batter into prepared muffin cups, filling cups to the top.
  7. Bake for 20–25 minutes or until a wooden pick inserted into the center comes out clean.

Nutrition Info Per Serving

Serving Size: 1 muffin

Calories 210
Total Fat 10g
Saturated Fat 6g
Cholesterol 25mg
Sodium 280mg
Total Carbs 26g
Dietary Fiber 2g
Sugars 2g
Protein 5g