Overflowing (And Healthy) Blueberry Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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These muffins are stuffed with tons of blueberries. They are not too sweet, and use Splenda instead of sugar to keep the sugar count down. Ingredients:
1 cup whole wheat pastry flour |
1 1/4 teaspoons baking powder |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
3 ounces vanilla yogurt |
1/4 cup egg substitute |
1/4 cup nonfat milk (soy or almond milk works too) |
1/3 cup splenda granular |
2 tablespoons no-sugar-added applesauce |
1 cup frozen blueberries |
Directions:
1. Preheat oven to 400 degrees.
2. Spray a 6 cup muffin tin with non-stick spray.
3. Combine all dry ingredients in a medium bowl.
4. Add wet ingredients to dry, and stir until combined.
5. Fold in blueberries.
6. Scoop 1/3 cup of batter in to each muffin cup.
7. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
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