- 1 3/4 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/2 cup unsalted butter, softened
- 1/3 cup egg substitute
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup blueberries (frozen or fresh)
- Preheat oven to 350 degrees F. Place paper baking cups in muffin pans and lightly spray with nonstick cooking spray (or grease muffin pans).
- Combine flour, cornmeal, baking powder, baking soda, salt and SPLENDA(R) Granulated Sweetener in a large bowl; make a well in center of mixture.
- Blend butter in a large mixing bowl until light and fluffy. Add egg substitute slowly.
- SCRAPE sides and continue to mix until butter forms small lumps. Add vanilla and buttermilk. Mix well. Add dry ingredients in three batches. Mix well and scrape the sides of the bowl after each addition.
- Fold blueberries gently into batter. Spoon batter into prepared muffin cups, filling cups to the top.
- Bake 20 to 25 minutes or until golden. Remove from pans. Serve warm or cool on wire racks.