| Ingredients | Directions | |
| 1) | 2 cups flour |
Preheat oven to 400 F. In a large bowl sift together the first group of ingredients (1-6). Set aside. In another bowl beat together the second group of ingredients (7-9). Mix with first group (dry ingredients) just until moistened. Fold in blueberries. Line muffin pan with muffin papers and fill with batter, making 12 muffins. Bake for 18-20 minutes. Muffins are fully cooked when a toothpick inserted in the center of a muffin comes out clean. |
| 2) | 2 ½ tbsp sugar | |
| 3) | 3 tbsp splenda | |
| 4) | 1 tsp baking powder | |
| 5) | 1/2 tsp baking soda | |
| 6) | 1/4 tsp salt | |
| ---------- | ||
| 7) | 1 cup skim milk | |
| 8) |
2 tbsp oil | |
| 9) | 1 egg; beaten | |
| ---------- | ||
| 11) | 1 cup blueberries
(if using frozen do not thaw); dust with flour |
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