Whole Wheat Blueberry Muffins Sugar Free 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.

WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
• Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
• Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

WHOLE WHEAT SPLENDA BLUEBERRY MUFFINS

Steps:

• 1. PREHEAT 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.
• 2. In 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.
• 3. Spoon 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.

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.

FAT FREE, SUGAR-FREE WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Lightly spray muffin pan with non-stick spray or use muffin holders.
• Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
• In large bowl, sift flour. VERY IMPORTANT: REMOVE 2 TABLESPOONS OF THE FLOUR BEFORE DOING ANYTHING ELSE! After removing the 2 tablespoons of flour, add in the baking powder and the 3/8 cup Splenda. Mix together.
• In another bowl, mix the liquid egg white, applesauce and milk.
• Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers are not necessary). Gently fold in blueberries.
• Using a spoon, fill muffin cups about 2/3 full. Use the last 1 1/8 tablespoon of Splenda to sprinkle on top of each muffin and bake for 15 minutes, or until tops are light brown.
• After baking, allow muffins to cool before removing them from the pan. Please note: 1 serving = 1 muffin. Enjoy! For those on Weight Watchers, each muffin = 1 point!

WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, combine flours, sugar, baking powder, baking soda, salt and nutmeg. In another bowl, beat eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.