Recipe Summary

Prep Time: 17 minutes
Bake Time: 30 minutes
Total Time: 47 minutes
Servings: 10

Ingredients

1 cup SPLENDA No Calorie Sweetener, Granular
1/2 cup margarine, softened
1/4 cup honey
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 cup skim milk
1 cup fresh or frozen blueberries

Directions

1. Beat first 3 ingredients at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition; add vanilla and beat just until blended.
2. Combine flour, baking powder and salt. Add to margarine mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended. Gently fold in blueberries. Spoon muffin batter evenly into 10 paper baking cups in muffin pan.
3. Bake at 350°F for 25 to 30 minutes or until muffins are lightly browned and a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and let cool completely on wire rack.