Source: dLife

Moist blueberry muffins made with fresh blueberries, lemon yogurt and splenda.

Servings

2 cup white all purpose flour
1 tbsp low sodium baking powder
0.5 tsp baking soda
1 cup Blueberries, fresh , or frozen. Do not thaw
1 tsp fresh lemon peel
1 Eggs, large, raw
3 tbsp canola oil
0.5 cup sweetener (sugar substitute) (Splenda )
1 Yogurt, lemon, low fat, 11g prot/8oz carton
6 tbsp lowfat milk
1.5 tsp vanilla extract

1 Preheat oven to 375 degrees F. Spray 12 muffin tins.
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 liquid ingredients to the dry and mix together until dry ingredients are moistened (do not over mix).
5 Fill muffin tins 2/3 of the way with mixture.
6 Bake for 18-20 minutes or until a toothpick comes out clean.