Blueberry Corn Muffins

Makes 10 servings.


1 ¾ cup all-purpose flour
½ cup yellow cornmeal
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup SPLENDA® Granular
½ cup unsalted Butter, softened
⅓ cup egg substitute
2 teaspoons vanilla extract
1 cup buttermilk
1 cup blueberries (frozen or fresh)


1. Preheat oven to 350°F. Spray a muffin pan with nonstick spray or line muffin cups with paper liners.
2. Blend dry ingredients together in a medium sized mixing bowl. Set aside.
3. 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.
4. 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.

Nutritional Info (per serving):

Total Calories 210
Calories From Fat 90
Total Fat 10g
Saturated Fat 6g
Cholesterol 25mg
Sodium 250mg
Total Carbohydrate 26g
Dietary Fiber 2g
Sugars 3g
Protein 5g

Exchanges Per Serving: 1 ½ Starch, 2 Fat

Additional comments:

This recipe, when compared to a traditional blueberry muffin, represents a 37% reduction in carbohydrates, a 35% reduction in calories, a 39% reduction in fat and a 84% reduction in sugars!

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. provides many fine recipes for diabetic diets. Since its online debut in 1999, has become one of the more popular and largest cooking and recipe sites on the Internet.

The goal of Destination Diabetes is to be a useful and credible resource for the more than 20 million children and adults who have diabetes in the U.S. and their families. Destination Diabetes provides information on a wide range of diabetes health and wellness topics. Articles are written or reviewed by diabetes advisors who have experience in diabetes education.