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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

Blueberry Splenda Muffins

Source: dLife

Delicious sugar-free blueberry muffins.

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 4.5 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

2.0
2 cup white all purpose flour 1.0
1 tbsp low sodium baking powder 0.5
0 1/2 tsp baking soda 1.0
1 cup Blueberries, frozen 1.0
1 tsp fresh lemon peel 1.0
1 each Eggs, large, raw 3.0
3 tbsp canola oil 4.0
4 oz SPLENDA® 1.0
1 cup low fat lemon yogurt 6.0
6 tbsp lowfat milk 1.5
1 1/2 tsp vanilla extract 1.0
1 each cooking spray

Directions

Preheat oven to 375 degrees F.
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 mixture in the small bowl to that in the large bowl and mix together until flour mixture is moistened (do not over mix).
Fill 12 muffin tins 2/3 of the way with mixture (be sure to spray with non-stick spray cooking oil first).
Bake for 18-20 minutes until the muffin is cooked all the way through.