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Servings:
Makes 24 muffins
1
egg
1/4 cup
1 cup
milk
1 teaspoon
vanilla extract
1/3 cup
Canola Oil, Organic (Expired)
3/4 cup
fresh blueberries
There aren’t many foods more comforting than a warm, soft, blueberry muffin. Our recipe is even more comforting since you don’t have to worry about questionable ingredients. Everything is wholesome, natural and sugar free thanks to our Sugarless Sugar™ Sugar Replacement.
- Preheat oven to 350° F.
- Grease cups or line with muffin liners.
- In a large bowl, whisk egg with Sugarless Sugar™ until fully blended.
- Combine with milk, vanilla, and canola oil.
- Whisk in Gluten-Free Baking and Pancake mix until smooth.
- Fold in blueberries until fully incorporated.
- Pour batter into muffin tin until 2/3 full.
- Bake for 20 to 25 minutes.
- Allow muffins to cool for 10 minutes and serve
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Nutritional Information
Serving Size:
1 Muffin (29 g)
Calories:
60
Total Fat:
3.5 g
Saturated Fat:
0 g
Protein:
1 g
Total Carbohydrate:
9 g
Dietary Fiber:
0 g
Cholesterol:
9 mg
Sodium:
60 mg
Calcium:
29 mg
