Blueberry Muffins with Splenda

Elevate your breakfast or snack game with these delightfully light and sweet Blueberry Muffins made with Splenda Granulated Sweetener. Bursting with juicy fresh blueberries in every bite, these muffins are a lower-sugar alternative to traditional recipes without skimping on flavor. Quick and easy to prepare, they come together in just 35 minutes, making them perfect for busy mornings or an afternoon treat. Featuring a soft and fluffy texture, thanks to a well-balanced combination of all-purpose flour, milk, and melted butter, these muffins are subtly enhanced with a hint of vanilla. Coating the blueberries in flour ensures an even distribution of fruit throughout the batter. Baked to golden perfection, these healthier muffins are an irresistible way to enjoy a classic, guilt-free indulgence! Perfect for anyone seeking a reduced-sugar baked good, they pair beautifully with your favorite coffee or tea.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 2.5 teaspoons Baking powder
• 0.5 teaspoons Salt
• 0.5 cups Unsalted butter, melted
• 0.75 cups Splenda Granulated Sweetener
• 1 large Egg
• 2 teaspoons Vanilla extract
• 0.5 cups Milk (any type)
• 1.5 cups Fresh blueberries
• 1 tablespoon All-purpose flour (for coating blueberries)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with non-stick cooking spray.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, mix the melted butter and Splenda Granulated Sweetener until well combined. Add the egg and vanilla extract, whisking until smooth.

Step 4

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Do not overmix, as this can make the muffins dense.

Step 5

In a small bowl, toss the blueberries with the 1 tablespoon of flour until evenly coated. This helps prevent them from sinking to the bottom of the batter.

Step 6

Gently fold the blueberries into the batter using a spatula, being careful not to crush them.

Step 7

Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve and enjoy your healthier blueberry muffins!

Nutrition Facts

Serving size	966.5 grams (966.5g)

Amount per serving	% Daily Value*
Calories	2683

Total Fat 111.00g	142%
Saturated Fat 65.80g	329%
Polyunsaturated Fat 2.00g
Cholesterol 490mg	163%
Sodium 2475mg	108%
Total Carbohydrate 393.30g	143%
Dietary Fiber 12.10g	43%
Total Sugars 30.30g
Protein 38.70g	77%

Vitamin D 116IU	579%
Calcium 237mg	18%
Iron 13mg	72%
Potassium 711mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.6%

Protein: 5.7%

Carbs: 57.7%