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Gluten-Free Blueberry Corn Muffins

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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

Print Recipe >

Step-By-Step Instructions:

  1. *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.
  2. Preheat oven to 375 degrees. Line muffin tins with 22 muffin papers and spray with cooking spray.
  3. 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.
  4. Gently fold blueberries into muffin batter.
  5. Spoon about 1/4 cup batter or less into each muffin cup. Sprinkle 1 Tbsp. Splenda Sugar Blend on top of muffins (evenly divided).
  6. Bake for 22 minutes or lightly browned on top. Cool on a wire rack.
Comfort Food
Kid Friendly
Breakfast and Brunch
Gluten-Free
Foodie
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Nutrition facts

22 Servings



  • Serving Size

    1 muffin


  • Amount per serving



    Calories





    140

  • % Daily value*

  • Total Fat
    3.5g

    4%

    • Saturated Fat
      0.4g

      2%

  • Cholesterol
    10mg

    3%

  • Sodium
    230mg

    10%

  • Total Carbohydrate
    26g

    9%

    • Dietary Fiber
      2g

      7%

  • 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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