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Blueberry Corn Muffins

Blueberry Corn Muffins

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Makes 10 muffins Kilojoules 878.64 Prep Time 10 minutes Total Time 30 minutes Made with Splenda® Original Sweetener


  1. Preheat oven to 350°F. Spray a muffin pan with nonstick spray or line muffin cups with paper liners.
  2. In a bowl, combine flour, cornmeal, baking powder, baking soda, and salt.
  3. In another bowl, cream together Splenda Sweetener and butter until light and fluffy. Slowly blend in egg substitute (batter will be lumpy).
  4. Mix in buttermilk and vanilla extract.
  5. Add about ⅓ of the dry ingredients and mix until smooth. Mix in another ⅓ of dry ingredients, then finish with remaining flour mixture.
  6. Fold blueberries gently into batter. Scoop batter into prepared muffin cups, filling cups to the top.
  7. Bake for 20–25 minutes or until a wooden pick inserted into the center comes out clean.

Nutrition Info Per Serving

Serving Size: 1 muffin

Energy 210
Protein 5g
Total Fat 10g
- of which saturates 6g
Cholesterol 25mg
Carbohydrate 26g
- of which sugars 2g
Dietary Fibre 2g
Sodium 280mg