Fresh Blueberry Muffins

Preheat oven to 400
Makes 8 Muffins

1 cup whole wheat flour
1 cup fresh blueberries (you could swap out and use other berries or fruit if you like)
1/2 cup light vanilla soymilk (I used unsweetened almond milk since that's what I had)
1/4 cup sugar free pancake syrup
1/4 cup fat free liquid egg substitute
1/4 cup splenda
3T brown sugar (not packed)
2T light whipped butter or light buttery spread, room temp
2T no sugar added applesauce
1 1/2t baking powder
1/2t vanilla
1/4t salt

In medium bowl combine flour, splenda, brown sugar, baking powder and salt. Mix well. These are your dry ingredients.

In mixing bowl combine soymilk, syrup, egg substitute, butter, applesauce, and vanilla. Use mixer or whisk beat until thoroughly blended. Do not worry if butter bits do not break up completely.

Add dry ingredients to wet ingredients and blend well. Then fold in blueberries.

Line 8 cup muffin pan with baking liners (works good but will work without the liners) and spray with nonstick spray. Evenly distribute batter among the 8 cups.
Bake in oven for about 22 minutes or until toothpick comes out clean.
The Hungry Girl recipe says it makes 6 muffins but mine were big and made 8.

8 muffins=103 calories and less than 2g fat.