Rose Mary Mogan


I recreated my original blueberry muffin recipe by using splenda, and more whole wheat flour than all purpose, and they turned out very good. It was great knowing they were healthier than the original version, and they tasted really good, and were bursting with the flavors from the frozen blueberries that I used. By adding the nonfat dry milk in the recipe because I was baking with splenda granular, that helped to give them the proper amount of volumn to rise. My husband especially enjoyed them.

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★★★★★ 1 vote
12 individual servings
15 Min
20 Min


1 1/3 c
1 large
egg, room temperature
1/3 c
vegetable oil
3/4 c
all purpose flour
1 1/4 c
whole wheat flour
1/3 c
non fat dry milk(powdered)
1/2 c
splenda granular
2 tsp
baking powder
2 tsp
lemon zest
1 1/2 tsp
lemon extract
1 c
frozen or fresh blueberries


1PREHEAT OVEN TO 400 DEGREES F. Grease or line the cups of a standard muffin tin with baking cups. Set aside. In a medium bowl, Mix both flours with nonfat dry milk and baking powder, and set aside.

2In a large bowl, combine the milk egg and vegetable oil. Add the splenda, and stir then add the flour mixture, stir till mixed, if batter is too dry add a tablespoon or two more of milk, and carefully add the blueberries to mix into batter gently.

3Spoon batter evenly into prepared muffin cups. Spray tops of muffins lightly with non stick cooking spray. Bake in preheated 400 degree F. oven for 20 minutes till done. May need an additional 2 to 3 minutes if berries are frozen. Check with wooden toothpick if toothpick comes out clean.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #Yummy, #tasty