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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"Some people like cupcakes better. I, for one, care less for them!"
Frank Zappa, Musician

The refrigerator light goes on...

Finally, a no calorie sweetener that we can bake with!

Fresh vs. Frozen Blueberries

Blueberries are one of those fruits that are better when they are bigger and, for the most part, fresh are better than frozen. For baked recipes, or when making desserts, frozen blueberries are more than acceptable. There has been more than one instance when the fresh blueberries that I bought were nowhere near as good as frozen.

1/2 cup blueberries = 41 calories, 0g fat, 0g sat fat, 0g mono fat, <1g protein, 10g carbohydrates, 4mg sodium, 0mg cholesterol

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Blueberry Muffins

Servings = 6 | Serving size =1 muffin

This recipe can be multiplied by 2.

Muffins will keep for 24 - 36 hours in a plastic bag. These freeze fairly well if sealed tightly in a plastic bag.

3 Tbsp light spread (like Promise Buttery Spread Light or Smart Balance Light)
1/2 cup Splenda
1/4 cup egg substitute
2 Tbsp non-fat yogurt
1/2 tsp pure vanilla extract
1 1/2 cups all purpose white flour
1/4 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1/2 cup non-fat buttermilk
1/2 cup blueberries

Preheat oven to 375°F.

Using a whisk, cream together the reduced-fat spread and Splenda® until smooth. Add the egg substitute, yogurt and vanilla extract while whisking.

Place the flour, salt, baking powder and baking soda in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture. As this is blended slowly add the buttermilk 1/2 cup at a time blending after each until smooth. As soon as the mixture is well blended, stop.

Gently fold the blueberries into the batter. Do not over mix.

Line a standard size muffin tin with 6 muffin papers and fill each muffin paper with an equal amount of batter. Bake for 12 – 15 minutes.


Nutrition Facts

Serving size = 1 muffin

Servings = 6


Amount Per Serving

Calories 174 Calories from Fat 45
  % Daily Value
Total Fat 5g 8%
    Saturated Fat 1g 5%
    Monounsaturated Fat 5g  
    Trans Fat 2g  
Cholesterol 0mg 0%
Sodium 347mg 14%
Total Carbohydrates 27g 9%
    Dietary Fiber 1g 4%
    Sugars g  
Protein 4g  
Vitamin A 8% Vitamin C 3%
Calcium 9% Iron 10%
Vitamin K mcg Potassium mg
Magnesium mg