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
- 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
- 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.