Blueberry Muffins

12 Servings
100% would make this recipe for Blueberry Muffins again.

Eggbeaters Muffins Modified. Weight Watchers 5 points per muffin. Muffins are dense, with subtle butter flavor. Not oversweet, and my husband loved them (and had no clue they were made with splenda). Great warmed with a little butter on top.

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Blueberry Muffins Ingredients

1 cup All purpose flour (blend with 1 cup ww flour below)	1/4 cup Butter melted
1 cup Whole-wheat flour	3/4 cup Blueberries fresh
4 tablespoon Sugar substitute (blend with 4 tablespoon sugar below)	1/4 cup Whole-wheat flour (blend with 1/4 cup all purpose, below)
4 tbs Sugar	1/4 cup All purpose flour
1 tablespoon Baking powder	1/4 cup Sugar (blend with 3 tablespoon sugar subsitute below)
1/2 teaspoon Lemon Rind	3 tablespoon Sugar substitute
1 cup Skim milk	1/4 cup Butter melted
1/4 cup Egg white Eggbeaters Brand used

Instructions for Blueberry Muffins

1. In a large bowl, combine flour, sugar, baking powder, and lemon peel; set aside.
2. In a medium bowl, combine milk, Egg Beaters and melted butter.
3. Stir into flour mixture just until moistened; gently stir in blueberries.
4. Spoon batter into 12, 2 inch muffin pan cups. Sprinkle crumb topping over muffins. Bake at 400 degrees for 15 to 18 minutes or until lightly browned.

Crumb Topping: In a small bowl, combine cup flour blend and cup sugar blend. With a pasty blender, cut in 1/4 cup butter till mixture resembles course crumbs.

Main Ingredient: BlueberryCuisine: American

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for flavor and categorization

From original recipe: subbed butter for margarine and reduced original amount from 1/3 cup to 1/4 cup; subbed out half each flour with whole-wheat flour, and sugar with splenda. Last 5 ingredients are for Crumb topping. [I posted this recipe.]