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Blueberry Muffins

Name: Blueberry Muffins
Prep time: 10 min
Total time: 30 min
Cuisine: Breads, Breakfast
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup vegetable oil; ⅔ cup Splenda® Stevia Sweetener Jar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup 1% lowfat milk; ½ cup nonfat plain Greek yogurt; 1 cup fresh or frozen (thawed) blueberries

Makes 12 muffins Calories 190 Prep Time 10 minutes Total Time 30 minutes Made with Splenda® Stevia Sweetener

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup vegetable oil

⅔ cup Splenda® Stevia Sweetener Jar

2 large eggs

1 teaspoon vanilla extract

½ cup 1% lowfat milk

½ cup nonfat plain Greek yogurt

1 cup fresh or frozen (thawed) blueberries

Nutrition Info Per Serving

Serving Size: 1 muffin

Calories	190
Total Fat	11g
Saturated Fat	1.5g
Cholesterol	30mg
Sodium	210mg
Total Carbs	28g
Dietary Fiber	1g
Sugars	2g
Added Sugars	0g
Protein	5g

Instructions

Preheat oven to 375°F. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.
Sift together flour, baking powder, baking soda, and salt into a bowl.
In another bowl using an electric mixer, blend oil, eggs, and Splenda Stevia Sweetener until combined. Mix in vanilla extract.
Add eggs one at a time, beating until blended after each addition. Mix in vanilla extract.
Add about half of flour mixture; beat on low speed until blended. Add milk and blend on low; then add remaining flour mixture and mix just until blended.
Mix in Greek Yogurt.
Fold in blueberries. Spoon batter into prepared muffin pan.
Bake for 20–22 minutes or until golden. Remove muffins from pan and cool on a wire rack.