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Blueberry Muffin
Total Calories per Serving:   137  
Fat Calories per Serving:   47
Percent Fat Calories per Serving:   34.31%

Portion -  1 muffin
Recipe yields twelve muffins


2 cups of unbleached, pre-sifted, all-purpose flour

1 cup of Splenda no calorie sweetner

2 eggs

½ stick of unsalted butter, softened

1 ½ cup of reduced fat, 1 ½ % milk fat, buttermilk

½ frozen blueberries, thawed

2 tsp of baking soda

1 tsp of baking powder

2 tsp pure vanilla extract


Preheat oven to 350 degrees. Prepare one or two muffin pans with paper inserts.

Add flour, baking soda, and baking powder in a bowl. Do not stir ingredients. Flip and toss ingredients in bowl to mix them.

In a separate bowl, mix together the butter, Splenda and egg. Mix until thoroughly blended. Slowly stir in the flour mixture, alternating with the buttermilk. Stir in the vanilla extract.

Mix on low with electric mixer for two minutes. Spoon batter into muffin sections. Let batter sit for a few minutes to settle in the loaf pan. Bake for 35 to 40 minutes. Cool thoroughly before removing muffins from inserts.

Nutrition Data
Serving Size 1 muffin 
Total Calories 137 
    Calories from Fat 47 
% Daily Value
Total Fat Grams 6  8.46% 
    Saturated Fat Grams 2.3125  
    Trans Fat Grams 0  
    Polyunsaturated Fat Grams 0  
    Monounsaturated Fat Grams 0  
Cholesterol MG 65.625  
Sodium MG 58.95833333  
Total Carbs 18  6.00% 
    Fiber Grams 0.25  
    Sugar Grams 3  
    Protein Grams 3.0625  


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