Gluten-Free Blueberry Corn Muffins

A great gluten-free option, these muffins are packed with flavor and make a great on-the-go breakfast.

Prep Time: 20 minutes

Nutrition Facts

Serving Size: 1 muffin

  • Calories 140
  • Carbohydrate 26 g
  • Protein 3 g
  • Fat 3.5 g
  • Saturated Fat 0.4 g
  • Dietary Fiber 2 g
  • Cholesterol 10 mg
  • Sodium 230 mg

This Recipe Serves 22


Cooking spray
1 20-ounce package gluten-free cornbread mix (Bob’s Red Mill used)
1 ¾ cup low-fat buttermilk
¼ cup canola oil
1 egg
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.

  1. Preheat oven to 375 degrees. Line muffin tins with 22 muffin papers and spray with cooking spray.
  2. In a large bowl combine cornbread mix, buttermilk, oil, egg, egg whites, lemon juice and ¼ cup of Splenda Sugar Blend. Mix with an electric mixer on low speed until blended. Mix on high for 30 seconds.
  3. Gently fold blueberries into muffin batter.
  4. Spoon about ¼ cup batter or less into each muffin cup. Sprinkle 1 tablespoon Splenda Sugar Blend on top of muffins (evenly divided).
  5. Bake for 22 minutes or lightly browned on top.  Cool on a wire rack.

MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and this recipe can be made gluten-free.

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