Blueberry Corn Muffins

By Hklbrries

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup Splenda, granular
• 1/2 cup unsalted butter, softened
• 1/3 cup egg substitute
• 2 tsp vanilla
• 1 cup buttermilk
• 1 cup blueberries (frozen or fresh)

Details

Servings 10
Adapted from splenda.com

Preparation

Step 1

Preheat oven to 350 F. Spray a muffin pan with nonstick spray or line muffin cups with paper liners.

Blend dry ingredients together in a medium-sized mixing bowl. Set aside.

Blend butter in a mixing bowl until light and fluffy. Add egg substitute slowly. Scrape sides and continue to mix until butter forms small lumps. Add vanilla and buttermilk. Mix well. Add dry ingredients in three batches. Mix well and scrape the sides of the bowl after each addition.

Fold blueberries gently into batter. Scoop batter into prepared muffin cups, filling cups to the top. Bake in preheated oven 20 to 25 minutes or until done.