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whole wheat splenda blueberry muffins

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I recreated my original blueberry muffin recipe by using splenda, and more whole wheat flour than all purpose, and they turned out very good. It was great knowing they were healthier than the original version, and they tasted really good, and were bursting with the flavors from the frozen blueberries that I used. By adding the nonfat dry milk in the recipe because I was baking with splenda granular, that helped to give them the proper amount of volumn to rise. My husband especially enjoyed them.

(1 rating)
yield 12 individual servings
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For whole wheat splenda blueberry muffins

  • 1 1/3 c
    milk
  • 1 lg
    egg, room temperature
  • 1/3 c
    vegetable oil
  • 3/4 c
    all purpose flour
  • 1 1/4 c
    whole wheat flour
  • 1/3 c
    non fat dry milk(powdered)
  • 1/2 c
    splenda granular
  • 2 tsp
    baking powder
  • 2 tsp
    lemon zest
  • 1 1/2 tsp
    lemon extract
  • 1 c
    frozen or fresh blueberries

How To Make whole wheat splenda blueberry muffins

  • 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.
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Categories & Tags for WHOLE WHEAT SPLENDA BLUEBERRY MUFFINS:

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