Diabetic Friendly Blueberry Muffins

• 1 3/4 cups all-purpose flour
• 3 tablespoons sugar
• 3 tablespoons Splenda sugar substitute
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground allspice
• 1 cup fresh blueberries (or frozen, thawed and drained)
• 3/4 cup nonfat milk
• 1/4 cup vegetable oil
• 1 egg, lightly beaten
• 1 teaspoon grated lemon rind
• 1 teaspoon grated orange rind
• 1 teaspoon vanilla extract
• cooking spray

1. Combine first 6 ingredients in a medium bowl; add blueberries, and toss to coat. Make a well in center of flour mixture.
2. Combine milk and next 5 ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
3. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
4. Bake at 400 degrees for 20 to 25 minutes or until golden.
5. Remove muffins from pans immediately, and cool on wire racks.

allpurpose, sugar, splenda sugar substitute, baking powder, salt, ground allspice, fresh blueberries, nonfat milk, vegetable oil, egg, lemon rind, orange rind, vanilla, cooking spray

Taken from www.food.com/recipe/diabetic-friendly-blueberry-muffins-180296 (may not work)