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Gluten-Free Blueberry Corn Muffins
20 min prep time
22 min cook time
22servings
How to Make Gluten-Free Blueberry Corn Muffins
A great gluten-free option, these muffins are packed with flavor and make a great on-the-go breakfast.
20 min prep time
22 min cook time
22servings
1 muffin
Print Recipe >
Step-By-Step Instructions:
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*Many regular cornbread mixes contain flour and are not gluten-free. If you are following a gluten-free diet, make sure that your cornbread mix is gluten-free.
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Preheat oven to 375 degrees. Line muffin tins with 22 muffin papers and spray with cooking spray.
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In a large bowl combine cornbread mix, buttermilk, oil, egg, egg whites, lemon juice and 1/4 cup of low- or no-calorie sweetener. Mix with an electric mixer on low speed until blended. Mix on high for 30 seconds.
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Gently fold blueberries into muffin batter.
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Spoon about 1/4 cup batter or less into each muffin cup. Sprinkle 1 Tbsp. low- or no-calorie sweetener on top of muffins (evenly divided).
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Bake for 22 minutes or lightly browned on top. Cool on a wire rack.
Nutrition facts
22 Servings
-
Serving Size
1 muffin
- Amount per serving Calories 140
- % Daily value*
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Total Fat
3g
4%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 10mg 3%
- Sodium 230mg 10%
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Total Carbohydrate
26g
9%
- Dietary Fiber 0g 0%
- Total Sugars 6g
- Added Sugars 4g 8%
- Protein 2g
- Potassium 70mg 1%
Ingredients
nonstick cooking spray
1 spray, 0.25g
gluten-free cornbread mix (20-ounce (Bob’s Red Mill used))
1 package
low-fat buttermilk (low-fat)
1 3/4 cup
canola oil
1/4 cup
eggs
1 large
egg whites
2 large
lemon (juiced)
1/2 med
low- or no-calorie sweetener (plus 1 Tbsp. (divided))
1/4 cup
vanilla extract
1/2 tsp
blueberries
1 1/2 cup
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