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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sugar-Free Blueberry Muffins

Source: dLife

Moist blueberry muffins made with fresh blueberries, lemon yogurt and splenda.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	142.0

Total Carbs	29.4 g

Dietary Fiber	0.9 g

Sugars	12.2 g

Total Fat	4.4 g

Saturated Fat	0.6 g

Unsaturated Fat	1.1 g

Potassium	191.0 mg

Protein	4.0 g

Sodium	76.2 mg

Dietary Exchanges 4.4 Fat, 0.1 Fruits, 0.1 Meat, 0.0 Milk, 0.2 Other Carbs, 0.9 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 375 degrees F. Spray 12 muffin tins.
In a large bowl, whisk together the flour, baking powder, and baking soda. When mixed, add lemon peel and blueberries.
In a small bowl, whisk the egg, oil, Splenda, yogurt, vanilla, and milk.
Add the liquid ingredients to the dry and mix together until dry ingredients are moistened (do not over mix).
Fill muffin tins 2/3 of the way with mixture.
Bake for 18-20 minutes or until a toothpick comes out clean.