Blueberry Corn Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 105.3
  • Total Fat: 2.5 g
  • Cholesterol: 35.8 mg
  • Sodium: 244.3 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 1.6 g
  • Protein: 3.6 g

View full nutritional breakdown of Blueberry Corn Muffins calories by ingredient
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Number of Servings: 12


    1/2 cup white flour
    1/2 cup whole wheat flour
    3/4 cup yellow corn meal
    3 Tbsp Splenda Sugar Blend for Baking
    2 1/2 tsp baking powder
    1/2 tsp salt
    2 eggs, beaten
    1 cup non fat milk
    3 Tbsp Smart balance buttery light spread, melted
    1 cup fresh blueberries


Preheat oven to 400. Spray muffin tins with cooking spray.
In a medium bowl mix flour, cornmeal, Splenda, baking powder and salt, set aside. In a small bowl combine eggs, milk and melted smart balance spread. Add liquid mixture to dry ingredients and stir until just moistened. Fold in blueberries. Fill 12 muffin tins 2/3 full with batter. Bake in 400 degree oven for 15 minutes or until light brown. Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user DEBRN64INMA.

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