Directions:
- Preheat oven to 375.
- Spray a muffin tin with vegetable oil cooking spray.
- In a bowl using a wire whisk, mix all ingredients, except the blueberries, until well blended.
- Fold in the blueberries and fill the muffins cups evenly with the batter.
- Place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean.
- Remove from oven and let cool before refrigerating.
- Notes: Adding wheat gluten will make the muffins fluffier and help them stick together better, but the recipe works without it.
- I also made these substituting flavored Splenda syrup for the club soda and powdered Splenda, with good results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.13 Kcal (453 kJ) | ||
| Calories from fat | 27.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.04g | 5% | |
|---|---|---|---|
| Cholesterol | 55.58mg | 19% | |
| Sodium | 46.42mg | 2% | |
| Potassium | 454.42mg | 10% | |
| Total Carbs | 10.39g | 3% | |
| Sugars | 3.94g | 16% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 11.28g | 23% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 1.7mg | 9% | |
| Calcium | 133.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 134.44 Kcal (563 kJ) | ||
| Calories from fat | 34.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.78g | 5% | |
|---|---|---|---|
| Cholesterol | 69.1mg | 19% | |
| Sodium | 57.72mg | 2% | |
| Potassium | 565mg | 10% | |
| Total Carbs | 12.92g | 3% | |
| Sugars | 4.9g | 16% | |
| Dietary Fiber | 3.3g | 11% | |
| Protein | 14.02g | 23% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 2.1mg | 9% | |
| Calcium | 165.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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