Weight Watchers Blueberry Corn Muffins

• 1 cup blueberries
• 1 1/3 cups all-purpose flour
• 1/2 cup cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 egg whites
• 1/2 cup Splenda granular, sugar substitute
• 1 egg
• 2 tablespoons applesauce
• 1 cup skim milk
• Topping
• 1 tablespoon skim milk
• 1 cup confectioners' sugar
• 1 teaspoon grated lemon zest

1. Preheat oven to 375. Grease and flour a cupcake pan.
2. Toss blueberries with 1 tbs. flour.
3. Mix together remaining flour, cornmeal, baking powder and salt.
4. On medium-high speed, beat the 2 egg whites to stiff peaks.
5. On low, beat in the extra egg and applesauce.
6. Alternately beat in flour mixture and 1 cup milk.
7. Fold in blueberries.
8. Divide among the cupcake pan. Bake 25 minutes , until toothpick inserted comes out clean.
9. Cool in pan for 10 minutes. Remove from pan and put them on a cooling rack.
10. For the topping, mix confectioner's sugar, 1 tbs milk and lemon zest. Drizzle over completely cooled muffins.
11. These bake wonderfully and are so much better for you than the high fat and calorie bakery muffins!

blueberries, flour, cornmeal, baking powder, salt, egg whites, splenda granular, egg, applesauce, milk, topping, milk, sugar, lemon zest

Taken from www.food.com/recipe/weight-watchers-blueberry-corn-muffins-328898 (may not work)