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1 ¾ cups all-purpose flour
½ cup yellow cornmeal
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup Splenda® Granulated Sweetener
½ cup unsalted butter, softened
⅓ cup egg substitute
1 cup buttermilk
2 teaspoons vanilla extract
1 cup blueberries (frozen or fresh)
Serving Size: 1 muffin
Made with Splenda® Brown Sugar Blend & Splenda® Sugar Blend
Made with Splenda® Monk Fruit Sweetener