Gluten-Free Blueberry Corn Muffins


A great gluten-free option, these muffins are packed with flavor and make a great on-the-go breakfast.

Serving Size:

1 muffin
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Nutritional Facts:

Calories: 140.0
Total Fat: 3.5g
Saturated Fat: 0.4g
Carbohydrate: 26.0g
Fiber: 2.0g
Protein: 3.0g
Cholesterol: 10.0mg
Sodium: 230.0mg


  1. Preheat oven to 375 degrees. Line muffin tins with 22 muffin papers and spray with cooking spray.
  2. In a large bowl combine cornbread mix, buttermilk, oil, egg, egg whites, lemon juice and ¼ cup of Splenda Sugar Blend. Mix with an electric mixer on low speed until blended. Mix on high for 30 seconds.
  3. Gently fold blueberries into muffin batter.
  4. Spoon about ¼ cup batter or less into each muffin cup. Sprinkle 1 tablespoon Splenda Sugar Blend on top of muffins (evenly divided).
  5. Bake for 22 minutes or lightly browned on top.  Cool on a wire rack.


Cooking spray
1 20-ounce package gluten-free cornbread mix (Bob’s Red Mill used)
1 ¾ cup low-fat buttermilk
¼ cup canola oil
1 egg
2 egg whites
½ lemon, juiced
¼ cup Splenda Sugar Blend + 1 Tbsp (divided)
½ teaspoon vanilla
1½ cups blueberries


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