Gluten-Free Blueberry Corn Muffins

Gluten-Free Blueberry Corn Muffins
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

A great gluten-free option, these muffins are packed with flavor and make a great on-the-go breakfast.

  • Prep time
    20 min
  • Servings
    22 Servings
  • Serving size
    1 muffin
Nutrition Facts

Nutrition Facts

22 Servings

  • Serving Size
    1 muffin
  • Amount per serving Calories 140

  • Total Fat 3.5g
    • Saturated Fat 0.4g
  • Cholesterol 10mg
  • Sodium 230mg
  • Total Carbohydrate 26g
    • Dietary Fiber 2g
  • Protein 3g


  • nonstick cooking spray
  • gluten-free cornbread mix (20-ounce (Bob’s Red Mill used))
    1 package
  • low-fat buttermilk (low-fat)
    1 3/4 cup
  • canola oil
    1/4 cup
  • eggs
  • egg whites
  • lemon (juiced)
  • Splenda Sugar Blend (plus 1 Tbsp. (divided))
    1/4 cup
  • vanilla extract
    1/2 tsp
  • blueberries
    1 1/2 cup


  1. *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.

  2. Preheat oven to 375 degrees. Line muffin tins with 22 muffin papers and spray with cooking spray.

  3. 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.

  4. Gently fold blueberries into muffin batter.

  5. Spoon about 1/4 cup batter or less into each muffin cup. Sprinkle 1 Tbsp. Splenda Sugar Blend on top of muffins (evenly divided).

  6. Bake for 22 minutes or lightly browned on top. Cool on a wire rack.