Blueberry Muffins with Splenda
Elevate your breakfast or snack game with these delightfully light and sweet Blueberry Muffins made with Splenda Granulated Sweetener. Bursting with juicy fresh blueberries in every bite, these muffins are a lower-sugar alternative to traditional recipes without skimping on flavor. Quick and easy to prepare, they come together in just 35 minutes, making them perfect for busy mornings or an afternoon treat. Featuring a soft and fluffy texture, thanks to a well-balanced combination of all-purpose flour, milk, and melted butter, these muffins are subtly enhanced with a hint of vanilla. Coating the blueberries in flour ensures an even distribution of fruit throughout the batter. Baked to golden perfection, these healthier muffins are an irresistible way to enjoy a classic, guilt-free indulgence! Perfect for anyone seeking a reduced-sugar baked good, they pair beautifully with your favorite coffee or tea.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted
- 0.75 cups Splenda Granulated Sweetener
- 1 large Egg
- 2 teaspoons Vanilla extract
- 0.5 cups Milk (any type)
- 1.5 cups Fresh blueberries
- 1 tablespoon All-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, mix the melted butter and Splenda Granulated Sweetener until well combined. Add the egg and vanilla extract, whisking until smooth.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Do not overmix, as this can make the muffins dense.
In a small bowl, toss the blueberries with the 1 tablespoon of flour until evenly coated. This helps prevent them from sinking to the bottom of the batter.
Gently fold the blueberries into the batter using a spatula, being careful not to crush them.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your healthier blueberry muffins!
Nutrition Facts
Calories |
176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.5 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 54 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
