These muffins are very dense and filling,I didn't use any nut flours like I usually do but instead opted to make them more 'bready'. They're super yummy and pretty healthy :) The recipe made 14 large muffins. Next time I will try adding lemon zest.
Ingredients
2 1/2 cups flour
2 1/2 tsp baking powder
1 cup Splenda Granular
1/4 tsp salt
1 cup low fat buttermilk
2 eggs, beaten
1/4 cup butter, melted
1/8 cup greek yogurt
1 tsp vanilla extract
4 packets crystallized lemon (or 2 tbsp lemon juice)
2 cups fresh blueberries
Line 14 muffin cups (or just make 12 bigger ones I guess!) and preheat the oven to 400 degrees. Mix dry ingredients together and then add milk, eggs, butter, yogurt and vanilla. Stir in the blueberries. Divide evenly between muffin cups and bake for 20-25 minutes.
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