Blueberry Muffins Sugar Free

By Rachelle

Ingredients

• 2 C Flour
• 2 tsp Baking Powder
• 3/4 tsp Salt
• 1/2 C (1 stick) light
• butter, softened
• 1 C Splenda
• 1/4 Honey
• 2 Eggs
• 1 tsp Vanilla
• 1/2 Skim Milk
• 1 C Blueberries,
• fresh or frozen

Preparation

Step 1

Preheat oven 350º.
Line 10 muffins cups with paper
liners. Sift together flour,
baking powder, salt; set aside.
With electric mixer, beat butter,
Splenda and honey until light and
fluffy. Add eggs one at a time
beating well after each addition.
Stir in vanilla. Alternately stir
in flour mixture and milk, beginning
and ending with flour mixture. Fold
in Blueberries. Spoon batter into
paper lined muffin cups and bake
until golden brown and toothpick
test comes out clean about
25-30 minutes. Cool muffins in pan
10 minutes on wire rack. Cool
completely on wire rack