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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
22servings
1 muffin
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Step-By-Step Instructions:
- *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.
- Preheat oven to 375 degrees. Line muffin tins with 22 muffin papers and spray with cooking spray.
- In a large bowl combine cornbread mix, buttermilk, oil, egg, egg whites, lemon juice and 1/4 cup of Splenda Sugar Blend. Mix with an electric mixer on low speed until blended. Mix on high for 30 seconds.
- Gently fold blueberries into muffin batter.
- Spoon about 1/4 cup batter or less into each muffin cup. Sprinkle 1 Tbsp. Splenda Sugar Blend on top of muffins (evenly divided).
- 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
-
Total Fat
3.5g
- Saturated Fat 0.4g
- Cholesterol 10mg
- Sodium 230mg
-
Total Carbohydrate
26g
- Dietary Fiber 2g
- Protein 3g
Ingredients
nonstick cooking spray
1
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
egg whites
2
lemon (juiced)
1/2
low calorie sugar substitute (plus 1 Tbsp. (divided))
1/4 cup
vanilla extract
1/2 tsp
blueberries
1 1/2 cup
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