Blueberry Muffins With Splenda Recipes

CLASSIC BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°F. Line 12 muffin cups with paper liners; lightly spray liners with cooking spray.
• Into a bowl, sift together flour, baking powder, and salt.
• In a bowl using an electric mixer, beat vegetable oil spread on medium speed until creamy. Gradually add Splenda Sweetener, beating until light and fluffy.
• Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.
• Add half of flour mixture, blending to combine. Add milk and mix to combine, then add remaining flour and mix on low speed. Fold in blueberries.
• Spoon batter evenly into prepared muffin cups. Bake for 20-22 minutes or until golden. Remove from pan immediately and cool on a wire rack.

BLUEBERRY MUFFINS (WITH SPLENDA)

Steps:

• Sift flour,baking powder and salt together.
• In another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy.
• Beat in eggs one at a time, add vanilla.
• Alternately stir in flour and milk.
• When blended, fold in berries.
• Spoon batter into paper lined or greased muffin cups.
• Bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes.
• Cool in pan 10 minutes before removing.

BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375°F. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.
• Sift together flour, baking powder, baking soda, and salt into a bowl.
• In another bowl using an electric mixer, blend oil, eggs, and Splenda Stevia Sweetener until combined. Mix in vanilla extract.
• Add eggs one at a time, beating until blended after each addition. Mix in vanilla extract.
• Add about half of flour mixture; beat on low speed until blended. Add milk and blend on low; then add remaining flour mixture and mix just until blended.
• Mix in Greek Yogurt.
• Fold in blueberries. Spoon batter into prepared muffin pan.
• Bake for 20-22 minutes or until golden. Remove muffins from pan and cool on a wire rack.

WHOLE WHEAT BLUEBERRY MUFFINS (SUGAR FREE - SPLENDA)

Steps:

• Preheat oven to 350 degrees.
• In a bowl stir together wet ingredients, combining applesauce, milk, splenda, vanilla, and eggs.
• In a separate bowl stir together dry ingredients, combining the flour, cinnamon, baking soda, baking powder, and salt.
• Add the dry ingredients and blueberries to the wet mixture, stirring only until just combined. Be careful not to over mix the batter.
• Pour batter into a greased muffin tins.
• Bake approximately 25 minutes or until a toothpick can be inserted and come out clean.

SUGAR FREE BLUEBERRY MUFFINS

Steps:

• Preheat your oven to 375 prep your muffin pans for nonstick. I am a fan of parchment paper used as liners however, you can use what works best for you.
• In a mixing bowl, cream together your butter, sugar alternative, and eggs.
• In a smaller bowl, mix together the dry ingredeints flour, salt and baking powder.
• Slowly add the dry ingredients to the first mixing bowl and cream together.
• Gently mix in the vanilla extract and the almond milk.
• Remove the bowl from the mixer and by hand, gently fold in the blueberries. Do not over mix as this will break up the blueberries.
• Fill each muffin cup about 2/3 of the way. Sprinkle the tops with additional sugar alternative if desired. Bake for 25-30 minutes.
• Allow to cool before serving.

CLASSIC BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°F. Line 12 muffin cups with paper liners; lightly spray liners with cooking spray.
• Into a bowl, sift together flour, baking powder, and salt.
• In a bowl using an electric mixer, beat vegetable oil spread on medium speed until creamy. Gradually add Splenda Sweetener, beating until light and fluffy.
• Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.
• Add half of flour mixture, blending to combine. Add milk and mix to combine, then add remaining flour and mix on low speed. Fold in blueberries.
• Spoon batter evenly into prepared muffin cups. Bake for 20-22 minutes or until golden. Remove from pan immediately and cool on a wire rack.