A lighter, lower carb way to enjoy fresh blueberry muffins. Delicious!

2 C. fresh blueberries
1 C. all purpose flour
1 C. whole wheat flour
3/4 C. Splenda
3 tsp baking powder
1/4 cup unsalted butter
1 large egg
1 C. nonfat milk

Sift together flour, sugar, and baking powder. Cut butter into flour mixture with pastry cutter until butter is size of small peas. Beat egg and milk together. Add egg mixture all at once to flour mixture. Stir with fork until dry ingredients are moist. Batter will be lumpy. Add berries and quickly stir until blended. Fill muffin tins halfway. Bake at 400 degrees for 25 minutes. Makes 20 muffins. Freezes well.

Number of Servings: 20

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