sugar free blueberry muffins

Name: Sugar Free Blueberry Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 18
Ingredients: 1 1/2 cup(s) all purpose flour; 1 1/2 cup(s) fresh blueberries; 2 medium eggs; 1 cup(s) splenda; 1 teaspoon(s) vanilla extract; 1/2 teaspoon(s) lemon extract; 1/2 cup(s) vegetable oil; 1/2 cup(s) 2% milk; 1 cup(s) cold water; 1 tablespoon(s) baking soda; 1 tablespoon(s) baking powder

(2 RATINGS)

141 Pinches

Tina Brown

Woodstock, AL

Updated on Jun 9, 2011

Blueberry muffins have been a family favorite for years, but something that had to be given up for the sugar content. This recipe was my experiment to find a delicious sugar free version that was also light and fluffy and not a dense cake.

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prep time 15 Min

cook time 15 Min

method ---

yield 18 serving(s)

Ingredients

1 1/2 cups all purpose flour
1 1/2 cups fresh blueberries
2 medium eggs
1 cup splenda
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 cup vegetable oil
1/2 cup 2% milk
1 cup cold water
1 tablespoon baking soda
1 tablespoon baking powder

How To Make sugar free blueberry muffins

Step 1

Preheat oven to 350 F. Line muffin tins with muffin/cupcake papers. Spray lightly with non-stick cooking spray.

Step 2

Mix all ingredients in a bowl. With a spoon or ladle, fill each tin 3/4 full of batter.
Step 3

Bake at 350 F for approximately 10 minutes, or until the top is lightly golden. Test with a toothpick if necessary. Let cool 2-3 minutes before removing from tin.
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