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“These muffins are stuffed with tons of blueberries. They are not too sweet, and use Splenda instead of sugar to keep the sugar count down.”

Ready In:





  • 1

    cup whole wheat pastry flour

  • 1 14

    teaspoons baking powder

  • 14

    teaspoon baking soda

  • 18

    teaspoon salt

  • 3

    ounces vanilla yogurt

  • 14

    cup egg substitute

  • 14

    cup nonfat milk (soy or almond milk works too)

  • 13

    cup Splenda granular

  • 2

    tablespoons no-sugar-added applesauce

  • 1

    cup frozen blueberries


  • Preheat oven to 400 degrees.
  • Spray a 6 cup muffin tin with non-stick spray.
  • Combine all dry ingredients in a medium bowl.
  • Add wet ingredients to dry, and stir until combined.
  • Fold in blueberries.
  • Scoop 1/3 cup of batter in to each muffin cup.
  • Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

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