Gluten-Free Blueberry Corn Muffins
A great gluten-free option, these muffins are packed with flavor and make a great on-the-go breakfast.
Not gluten-free? Use any corn muffin mix, if you'd like.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| cooking spray | |
| 1 (20-ounce) package | gluten-free cornbread mix (bob’s red mill used) |
| 1 3/4 cups | low-fat buttermilk |
| 1/4 cup | oil |
| 1 | egg |
| 2 | egg whites |
| 1/2 | lemon, juiced |
| 1/4 cup | splenda sugar blend + 1 tbsp (divided) |
| 1/2 teaspoon | vanilla extract |
| 1 1/2 cups | fresh or frozen blueberries |
Directions:
*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.
1. Preheat oven to 375 degrees. Line muffin tins with 22 muffin papers and spray with cooking spray.
2. In a large bowl combine cornbread mix, buttermilk, oil, egg, egg whites, lemon juice and ¼ cup of Splenda Sugar Blend. Mix with an electric mixer on low speed until blended. Mix on high for 30 seconds.
3. Gently fold blueberries into muffin batter.
4. Spoon about ¼ cup batter or less into each muffin cup. Sprinkle 1 tablespoon Splenda Sugar Blend on top of muffins (evenly divided).
5. Bake for 22 minutes or lightly browned on top. Cool on a wire rack.
MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and this recipe can be made gluten-free.
Source: diabetes.org
