Place oven rack in top 1/3 of oven.
Preheat oven to 400F. LIne 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.
Sift together flour, baking powder and salt, set aside.
Beat butter at medium speed with an electric mixer until creamy. Gradually add splenda and honey, beating until light and fluffy. Add eggs one at a time, beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in blueberries.
Spoon batter evenly into paper lined muffin cups. Bake 20 to 22 minutes or until golden. Remove from pan immediately and cool on wire rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1008g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 953 (34%)|
|Amt Per Serving||% DV|
|Total Fat 105.9g||141 %|
|Saturated Fat 62.7g||313 %|
|Monounsaturated Fat 28.3g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 673.6mg||207 %|
|Sodium 972.7mg||34 %|
|Potassium 717.8mg||19 %|
|Total Carbohydrate 435.8g||128 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 429g|
|Protein 44.8g||64 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2821
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