These muffins freeze beautifully, so make a double batch and reheat leftovers for a quick breakfast treat. Make extras when blueberries are in season, plentiful, and inexpensive.
Yields 12 muffins; serving size 1 muffin
Protein: 4.56 grams
Carbohydrates: 24 grams
Sugar: 2.73 grams
Fat: 3.06 grams
1 teaspoon salt
1 cup milk
1 tablespoon unsalted butter. melted
1 ½ cups whole-wheat flour
1 cup coarse cornmeal
1 tablespoon baking powder
½ cup Splenda
1 cup fresh or frozen blueberries, rinsed and dried
Preheat oven to 350°F.
Whisk the eggs, salt, milk, and butter together until light and fluffy. Stir in the flour, cornmeal, baking powder, and Splenda. Gently fold in the berries.
Prepare a muffin tin with nonstick spray. Fill each cup halfway with batter. Bake for 15 to 20 minutes.
Make sure you dry fresh berries before you add them to muffin batter. If they are wet, the added moisture will throw off your recipe. If the berries are super juicy, you can always add more flour.