AB's Blueberry Muffins Made Sugar Free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 1/2 ounces cake flour 1 teaspoon baking soda 2 teaspoons baking powder Heavy pinch salt 1 cup Splenda1/2 cup vegetable oil 1 egg 1 cup yogurt 1 1/2 cups fresh blueberries Vegetable spray, for the muffin tins
Preheat oven to 380 degrees F.
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
Number of Servings: 12
Recipe submitted by SparkPeople user NADALIA.
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
Number of Servings: 12
Recipe submitted by SparkPeople user NADALIA.
Nutritional Info Amount Per Serving
- Calories: 203.3
- Total Fat: 10.0 g
- Cholesterol: 17.7 mg
- Sodium: 217.4 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 0.5 g
- Protein: 2.7 g
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