Gluten-Free Blueberry Corn Muffins

A great gluten-free option, these muffins are packed with flavor and make a great on-the-go breakfast.
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- Prep time
- 20 min
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- Servings
- 22 Servings
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- Serving size
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1 muffin
Ingredients
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nonstick cooking spray
- 1
- 1
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gluten-free cornbread mix (20-ounce (Bob’s Red Mill used))
- 1 package
- 1 package
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low-fat buttermilk (low-fat)
- 1 3/4 cup
- 1 3/4 cup
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canola oil
- 1/4 cup
- 1/4 cup
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eggs
- 1
- 1
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egg whites
- 2
- 2
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lemon (juiced)
- 1/2
- 1/2
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Splenda Sugar Blend (plus 1 Tbsp. (divided))
- 1/4 cup
- 1/4 cup
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vanilla extract
- 1/2 tsp
- 1/2 tsp
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blueberries
- 1 1/2 cup
- 1 1/2 cup
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Directions
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*Many regular cornbread mixes contain flour and are not gluten-free. If you are following a gluten-free diet, make sure that your cornbread mix is gluten-free.
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Preheat oven to 375 degrees. Line muffin tins with 22 muffin papers and spray with cooking spray.
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In a large bowl combine cornbread mix, buttermilk, oil, egg, egg whites, lemon juice and 1/4 cup of Splenda Sugar Blend. Mix with an electric mixer on low speed until blended. Mix on high for 30 seconds.
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Gently fold blueberries into muffin batter.
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Spoon about 1/4 cup batter or less into each muffin cup. Sprinkle 1 Tbsp. Splenda Sugar Blend on top of muffins (evenly divided).
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Bake for 22 minutes or lightly browned on top. Cool on a wire rack.