Gluten-Free Blueberry Corn Muffins

American Diabetes Association
Serves: 22 Save

Ingredients (10)

  • 0.25 cup Splenda Sugar Blend plus 1 Tbsp. (divided)
  • 0.5 lemon juiced
  • 2 egg whites
  • 1 eggs
  • 0.25 cup canola oil
  • 1.75 cup low-fat buttermilk low-fat
  • 1 package gluten-free cornbread mix 20-ounce (Bob’s Red Mill used)
  • 1 nonstick cooking spray
  • 0.5 tsp vanilla extract
  • 1.5 cup blueberries

Directions

Learn how to make this recipe at American Diabetes Association

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