
Gluten-Free Blueberry Corn Muffins
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