Healthy spin on BLUEBERRY MUFFINS1 cup all purpose flour
1 cup whole wheat flour
1 tbs baking powder
1/2 tsp salt
1 1/2 cup blueberries
2 large eggs
1 cup milk
2/3 cup splenda(sugar or packed light brown sugar)
1/2 cup butter
1 tsp vanilla
Preheat oven to 400 F.Grease a standard 12-muffin pan or line with paper liners. Makes: 12 muffins
whisk together flour, baking powder, salt in large bowl. Whisk together in another bowl, eggs, milk, sugar (splenda), and butter (melted). Add to flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. Dust blueberries with flour to prevent bleeding then fold into batter. Do not over mix; the batter should not be smooth. Divide the batter among the muffin cups.
Bake until a toothpick inserts in 1 or 2 of the muffins comes out clean, about 15 minutes.(mine took exactly 15 min)Let cool for 2 or 3 minutes before removing from the pan. Now enjoy!!!
Note: Overmixing your batter with produce cone shaped tops.
Robyn made these muffins first with all white flour and loved it. But we thought we would try a healthy version. My family loved them. Well when I say family I mean myself, Kaiya and Jager oh and Robyn and mom. If it's not Chocolate Geoff's just not interested.
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