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Blueberry Splenda Muffins
Source: dLife

Delicious sugar-free blueberry muffins.

Prep Time: 15 minutes
Cook Time: 18 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 142.7
Total Carbs 21.4 g
Dietary Fiber 0.9 g
Sugars 4.5 g
Total Fat 4.5 g
Saturated Fat 0.6 g
Unsaturated Fat 1.1 g
Potassium 194.3 mg
Protein 4.0 g
Sodium 77.1 mg
Dietary Exchanges
1 Fat , 1/2 Other Carbs , 1 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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2 cup  white all purpose flour
1 tbsp  low sodium baking powder
0 1/2 tsp  baking soda
1 cup  Blueberries, frozen
1 tsp  fresh lemon peel
1 each  Eggs, large, raw
3 tbsp  canola oil
4 oz  SPLENDA┬«
1 cup  low fat lemon yogurt
6 tbsp  lowfat milk
1 1/2 tsp  vanilla extract
1 each  cooking spray
  1. Preheat oven to 375 degrees F.
  2. In a large bowl, whisk together the flour, baking powder, and baking soda. When mixed, add lemon peel and blueberries.
  3. In a small bowl, whisk the egg, oil, Splenda, yogurt, vanilla, and milk.
  4. Add the mixture in the small bowl to that in the large bowl and mix together until flour mixture is moistened (do not over mix).
  5. Fill 12 muffin tins 2/3 of the way with mixture (be sure to spray with non-stick spray cooking oil first).
  6. Bake for 18-20 minutes until the muffin is cooked all the way through.

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