LIGHT BLUEBERRY MUFFINS

1 1/2 cups white whole-wheat flour
1/4 cup + 2 tbsp Splenda Baking Blend or Truvia Baking Blend
1/2 tsp salt (use 1/4 tsp if you have a problem with sodium)
2 tsp baking powder
1/3 cup more or less canola oil
1 large egg, beaten
1/3 cup milk
1 cup fresh or frozen blueberries

Preheat oven to 400 degrees.
Line 8 to 10 muffin cups with paper liners; set aside.

Whisk together the flour, baking blend, salt and baking powder in a mixing bowl.

Place oil in a glass measuring cup; add the beaten egg and enough milk to make 1 cup. Beat until well mixed and stir into the flour mixture just until combined. Do not over mix muffin batter or it will become tough.

Sprinkle the berries with a pinch of flour, toss to coat lightly. Gently stir into the batter.

Fill the muffin tins 2/3s full and bake at 400 degrees 15 to 20 minutes until a wooden toothpick inserted in center comes out clean.

This is my diabetic version of a recipe I got years ago from Hoosier Homemade.

NOTE: Remember muffins are bread. Limit yourself to one muffin. Share remainder with family and/or friends. You can also freeze muffins in individual ziptop baggies. Double bag by placing individual bags into a 1 gallon ziptop bag so muffins can be removed 1 at a time.