Sugar-Free Blueberry Muffins

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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.

Difficulty: Easy

Hands-on: 15 minutesTotal: 40 minutes

Serves: 12

Ingredients

  • 2 large eggs
  • 1 tsp. salt
  • 1 cup whole milk
  • 1 Tbsp. unsalted butter. melted
  • 1½ cups whole-wheat flour
  • 1 cup coarse cornmeal
  • 1 Tbsp. baking powder
  • ½ cup Splenda
  • 1 cup blueberries

Directions

  • 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.

Recipe Information

Serves: 12

Ingredients

  • 2 large eggs
  • 1 tsp. salt
  • 1 cup whole milk
  • 1 Tbsp. unsalted butter. melted
  • 1½ cups whole-wheat flour
  • 1 cup coarse cornmeal
  • 1 Tbsp. baking powder
  • ½ cup Splenda
  • 1 cup blueberries

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories130
Total Fat3g
Saturated Fat1.5g
Cholesterol35mg
Sodium340mg
Total Carbohydrate23g
Dietary Fiber3g
Sugars3g
Protein5g