Whole Wheat Blueberry Muffins Sugar Free Splenda Recipe

Enjoy these delicious and healthy whole wheat blueberry muffins! This easy recipe offers a sugar-free option using Splenda, but you can easily substitute with granulated sugar. Customize them with your favorite fruits like chopped apples and cranberries, adding extra cinnamon for warmth. Freezing the fruit beforehand prevents it from sinking to the bottom, ensuring perfectly distributed blueberries in every bite. A perfect breakfast or snack for the whole family!

Prep Time 15 mins
Cook Time 40 mins
Calories 93.1 kcal
Protein 6g
Rating 5.0 (1 Reviews)
Whole Wheat Blueberry Muffins Sugar Free Splenda 15

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Whole Wheat Blueberry Muffins Sugar Free Splenda

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Whole Wheat Blueberry Muffins Sugar Free Splenda? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Whole Wheat Blueberry Muffins Sugar Free Splenda

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the wet ingredients: 1/2 cup unsweetened applesauce, 1/2 cup milk (dairy or non-dairy), 1/2 cup Splenda (or 1 cup granulated sugar), 1 teaspoon vanilla extract, and 2 large eggs.
  3. In a separate bowl, whisk together the dry ingredients: 2 cups whole wheat flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  4. Gently fold the dry ingredients and 1 cup frozen blueberries into the wet ingredients until just combined. Do not overmix.
  5. Fill the prepared muffin cups about 2/3 full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

20g

Fat

1g

Carbs

6g