1 cup whole wheat flour
1 cup blueberries
1/2 cup light vanilla soy milk (I used regular FF milk)
1/4 cup sugar-free pancake syrup
1/4 cup fat-free liquid egg substitute
1/4 cup splenda
3 tbsp brown sugar (not packed)
2 tbsp light whipped butter or light buttery spread, room temperature
2 tbsp no sugar added apple sauce (Mott's blueberry delight if you can find it)
1 1/2 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp salt
Preheat oven to 400*
In a mixing bowl, combine flour, splenda, brown sugar, baking powder, and salt. Mix well. In a separate, large mixing bowl, combine milk, syrup, egg substitute, butter, apple sauce, and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. (Don't worry if butter bits do not break up completely.) Add dry ingredients from the first mixing bowl to the mixture in the large one. Mix until completely blended. Then fold in the blueberries.
Line a six-cup muffin pan with baking liners or spray with nonstick spray. Evenly distribute batter among the 6 cups. Place in the oven and bake for about 22 minutes, until a toothpick inserted in the center of a muffin comes out clean. (Mine took about 27 minutes to bake.)
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