Blueberry Yogurt Muffins

By barbsjustagirl

Ingredients

• 1 * 1 cup all-purpose flour
• 6 * 6 tablespoons Splenda
• 1/4 * 1/4 teaspoon salt
• 1/4 * 1/4 teaspoon baking powder
• 1/4 * 1/4 teaspoon baking soda
• 1 * 1 egg (or egg substitute)
• 1/2 * 1/2 cup vanilla non-fat yogurt
• 3 * 3 tablespoons canola oil
• 2 * 2 tablespoons 1% or non-fat milk
• 1/2 * 1/2 cup fresh or frozen blueberries

Details

Servings 6

Preparation

Step 1

* In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries.
* Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.