Recipe - Blueberry Muffins

Blueberry Muffins

(recipe adapted from this one)
Yields 12 muffins
80 calories/muffin

Ingredients

• 1.5 c. all-purpose whole wheat flour
• 3/4 c. granulated sugar (I used baking Splenda)
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 (6-ounce) container nonfat Greek yogurt (I used Fage)
• 1/4 c. unsweetened almond milk
• 1/4 c. canola oil (I used unsweetened apple sauce)
• 1 egg (I used egg whites)
• 1 tsp. vanilla extract
• 1.5 c. fresh blueberries

Directions:

1. Preheat oven to 400F. Grease muffin cups or line with muffin liners. 
2. Combine flour, sugar, baking powder and salt in a large mixing bowl. In a separate bowl combine, Greek yogurt, milk, oil (applesauce) and vanilla. Stir liquid ingredients into dry ingredients just enough to combine. Fold in blueberries. Fill muffin cups right to the top. 
3. Bake for 12-15 minutes in the preheated oven, or until done.