Whole Wheat Blueberry Muffins

• 1/3 cup finely chopped pecans
• 2 cups whole wheat flour
• 3/4 cup Splenda sugar substitute, divided
• 3 tablespoons light butter or 3 tablespoons margarine, plus
• 1/3 cup light butter or 1/3 cup margarine, melted,divided
• 1/2 cup oat flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons grated lemons, zest of
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1 cup nonfat sour cream
• 2 eggs
• 1 cup blueberries

1. Preheat oven to 425u0b0F Grease 12 muffin cups.
2. In small bowl, combine pecans, oat flour, and 1/4 cup Splenda.
3. Stir in 3 tbsp butter until mixture forms crumbs.
4. Set aside.
5. In large bowl, combine whole wheat flour, baking soda, lemon zest, baking powder, salt, and remaining Splenda.
6. In another bowl, whisk together sour cream, eggs, and remaining butter.
7. Lightly stir into flour mixture.
8. Fold in blueberries.
9. Pour batter into muffin cups and sprinkle with pecan mixture.
10. Bake 20-25 minutes or until toothpick inserted into centre muffin comes out clean.

pecans, whole wheat flour, splenda sugar substitute, light butter, light butter, flour, baking soda, lemons, baking powder, salt, nonfat sour cream, eggs, blueberries

Taken from www.food.com/recipe/whole-wheat-blueberry-muffins-96721 (may not work)