BlueBerry Splenda Muffins

2  cups		All-purpose Flour
1  tablespoon		Baking Powder
1/2  teaspoon		Baking Soda
1  cup		Blueberries, frozen, not thawed
1  teaspoon		Lemon Zest, finely grated
1		Eggs, large, raw
3  tablespoons		Canola Oil
4  ounces		Splenda
1  cup		Yogurt With Fruit, Nonfat, Artificial Sweetener, lemon
6  tablespoons		Milk, 1% Lowfat
1-1/2  teaspoons		Vanilla Extract
1		Olive Oil Spray

Tip: Click on the ingredient links to learn the nutritional information for all the BlueBerry Splenda Muffins ingredients. The serving size for any ingredient in BlueBerry Splenda Muffins may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1 Preheat oven to 375 degrees F.
2 In a large bowl, whisk together the flour, baking powder, and baking soda. When mixed, add lemon peel and blueberries.
3 In a small bowl, whisk the egg, oil, Splenda, yogurt, vanilla, and milk.
4 Add the mixture in the small bowl to that in the large bowl and mix together until flour mixture is moistened (do not over mix).
5 Fill 12 muffin tins 2/3 of the way with mixture (be sure to spray with non-stick spray cooking oil first).
6 Bake for 18-20 minutes until the muffin is cooked all the way through.