Sugar Free Blueberry Muffins Recipes

Steps:

• Mix first 4 ingredients in mixing bowl.
• Make a well in center.
• Add yogurt, sweetener, milk and egg to well.
• Stir just until moistened.
• Quickly stir in blueberries.
• Spray muffin cups with no stick cooking spray.
• Fill 3/4 full.
• Bake in 400 F.
• oven for about 15 to 20 minutes until golden.
• Yield: 12 medium muffins.
• NOTE: To use sugar, omit sweetener and add 1/3 cup granulated sugar.
• Add 22 calories per muffin.
• Calories per muffin with liquid sweetener.
• 109 Cholesterol.
• 19 mg Sodium.
• 143 mg Fat.
• trace Company's Coming Light Recipes.

Steps:

• Heat oven to 375 degrees F.
• In large bowl, cream together butter and honey until mixture is creamy and smooth.
• Beat in the egg.
• Add the vanilla extract, baking powder and salt.
• Sift and whisk together whole wheat pastry flour and all-purpose white flour.
• Mix the flour and milk into the wet mixture a little at a time alternately, mixing gently by hand.
• Stir in blueberries.
• Fill greased muffin tins with muffin mixture.
• Bake 25-30 minutes until lightly browned.
• Makes 1 dozen muffins.

Steps:

• Preheat oven to 350.
• Combine Unsweetend Applesauce, Splenda, Milk, & Egg Substitute.
• In another bowl combine baking powder, both flours, & cinnamon.
• Add gradually to the wet mixture.
• Add Vanilla.
• Fold in Blueberries.
• Bake approx 24 minutes.
• Enjoy!

Steps:

• Preheat oven to 400 degrees.
• Spray muffin tin with cooking spray.
• In a large bowl, combine both flours, baking powder and baking soda. Mix well.
• In another bowl, combine remaining ingredients EXCEPT FOR THE BLUEBERRIES. Mix well. Add to dry mixture and again, mix well.
• Add blueberries and fold in gently.
• Divide evenly into prepared muffin cups.
• Bake for 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
• Remove muffins to a rack to cool.
• Enjoy!

Steps:

• Preheat oven to 400 degrees.
• Lightly spray muffin tin with non-stick spray (I've found that paper muffin holders do not peel away from these muffins easily).
• Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
• In large bowl, sift flour. Add baking powder and the 1/3 cup Splenda. Mix together.
• In another bowl, mix the Egg Beater egg substitute, apple sauce and milk.
• Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers aren't really necessary). Gently fold in the blueberries.
• Pour batter into the prepared muffin tin, filling each cup about 2/3 full. Use the last tablespoon of Splenda to sprinkle on top of each muffin (this adds zero calories and has zero fat) and bake for 17 minutes, or until tops are light brown.
• After baking, allow muffins to cool before removing them from the tin. Please note: 1 serving = 1 muffin. Enjoy!