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Blueberry: Fresh Blueberry Muffins

Source of Recipe

Krystine's Healthy Gourmet Bakery Cookbook


List of Ingredients

2 cups fresh blueberries
2 cups flour
4 teaspoons baking powder
1 cup fructose or table sugar
1/3 cup butter, softened
1/4 cup egg whites or egg substitute
1 cup skim milk


Recipe

Preheat oven to 375ºF. Line a 12 cup muffin pan with paper liners. In a small bowl, coat fresh blueberries by lightly tossing them with 2 tbl. of the flour, then set aside. In a large bowl, sift together remaining flour, baking powder and sugar. Add softened butter and cut in with pastry blender until crumbly. Add egg and milk, stirring until blended. Fold in blueberries. Spoon batter into paper lined muffin tins. Bake about 35-45 minutes or until a toothpick inserted in muffin centers comes out clean. Turn muffins out onto wire rack to cool.