Sugar-Free Blueberry Muffins

These muffins freeze beautifully, so make a double batch and reheat leftovers for a quick breakfast treat. Make extras when blueberries are in season, plentiful, and inexpensive.

Serves: 12Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 12


  • 2 large eggs
  • 1 tsp. salt
  • 1 cup whole milk
  • 1 Tbsp. unsalted butter. melted
  • 1 1⁄2 cups whole-wheat flour
  • 1 cup coarse cornmeal
  • 1 Tbsp. baking powder
  • 1⁄2 cup Splenda
  • 1 cup blueberries


  • Preheat oven to 350°F.
  • Whisk the eggs, salt, milk, and butter together until light and fluffy. Stir in the flour, cornmeal, baking powder, and Splenda. Gently fold in the berries.
  • Prepare a muffin tin with nonstick spray. Fill each cup halfway with batter. Bake for 15 minutes.