Splenda Blueberry Muffins Photo 2

Splenda Blueberry Muffins

There is no better way to start the day than with a fresh baked muffin. And when that muffin is bursting with blueberries and made with Splenda Naturals, so there’s zero guilt about a sugary start to the day, it’s just a proven fact. I’m still a HUGE fan of regular old sugar, don’t get me wrong, but when you can take a recipe and make it healthier, shouldn’t you? Especially when it’s a breakfast food!

AuthorCarley KnutsenDifficultyBeginner

Ingredients
 2 cups Flour
 2 tsp Baking Powder
 ¾ tsp Salt
 ½ cup Light Margarine (soft)
 1 cup Splenda Naturals Stevia Sweetener (granulated)
 ¼ cup Honey
 2 Eggs
 1 tsp Vanilla
 ½ cup 1% Low Fat Milk
 1 cup Blueberries

Prep and Bake
1

Set the oven rack in the top third of the oven and preheat the oven to 400 degrees. Mix the flour, baking powder, and salt together in a small bowl; set aside. In a large bowl, beat the margarine at medium speed until creamy. Gradually add the Splenda and honey, beating until light and fluffy. Add the vanilla and add the eggs one at a time, beating after each addition. Alternate adding the dry ingredients with the milk; starting and ending with the dry ingredients. Fold in the blueberries and spoon the batter into a paper lined muffin tin. Bake for 20-22 minutes or until golden. Remove from the oven and place the individual muffins on a wire rack to cool.

Ingredients

Ingredients
 2 cups Flour
 2 tsp Baking Powder
 ¾ tsp Salt
 ½ cup Light Margarine (soft)
 1 cup Splenda Naturals Stevia Sweetener (granulated)
 ¼ cup Honey
 2 Eggs
 1 tsp Vanilla
 ½ cup 1% Low Fat Milk
 1 cup Blueberries

Directions

Prep and Bake
1

Set the oven rack in the top third of the oven and preheat the oven to 400 degrees. Mix the flour, baking powder, and salt together in a small bowl; set aside. In a large bowl, beat the margarine at medium speed until creamy. Gradually add the Splenda and honey, beating until light and fluffy. Add the vanilla and add the eggs one at a time, beating after each addition. Alternate adding the dry ingredients with the milk; starting and ending with the dry ingredients. Fold in the blueberries and spoon the batter into a paper lined muffin tin. Bake for 20-22 minutes or until golden. Remove from the oven and place the individual muffins on a wire rack to cool.

Splenda Blueberry Muffins

Thanks to Splenda for the recipe!

Sponsored by Splenda.

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  1. Is there nutritional info available for this recipe? Iā€™m a diabetic and need to know the carb count