A great gluten-free option, these muffins are packed with flavor and make a great on-the-go breakfast.
Prep Time: 20 minutes
Serving Size: 1 muffin
1 20-ounce package gluten-free cornbread mix (Bob’s Red Mill used)
1 ¾ cup low-fat buttermilk
¼ cup canola oil
2 egg whites
½ lemon, juiced
¼ cup Splenda Sugar Blend + 1 Tbsp (divided)
½ teaspoon vanilla
1½ cups blueberries
*Many regular cornbread mixes contain flour and are not gluten-free. If you are following a gluten-free diet, make sure that your cornbread mix is gluten-free.
MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and this recipe can be made gluten-free.
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