Source: dLife

Delicious sugar-free blueberry muffins.

Servings

2 cup white all purpose flour
1 tbsp low sodium baking powder
0.5 tsp baking soda
1 cup Blueberries, frozen , not thawed
1 tsp fresh lemon peel , finely grated
1 Eggs, large, raw
3 tbsp canola oil
4 oz SPLENDA®
1 cup low fat lemon yogurt
6 tbsp lowfat milk
1.5 tsp vanilla extract
1 cooking spray

1 Preheat oven to 375 degrees F.
2 In a large bowl, whisk together the flour, baking powder, and baking soda. When mixed, add lemon peel and blueberries.
3 In a small bowl, whisk the egg, oil, Splenda, yogurt, vanilla, and milk.
4 Add the mixture in the small bowl to that in the large bowl and mix together until flour mixture is moistened (do not over mix).
5 Fill 12 muffin tins 2/3 of the way with mixture (be sure to spray with non-stick spray cooking oil first).
6 Bake for 18-20 minutes until the muffin is cooked all the way through.