Overflowing (And Healthy) Blueberry Muffins

• 1 cup whole wheat pastry flour
• 1 14 teaspoons baking powder
• 14 teaspoon baking soda
• 18 teaspoon salt
• 3 ounces vanilla yogurt
• 14 cup egg substitute
• 14 cup nonfat milk (soy or almond milk works too)
• 13 cup Splenda granular
• 2 tablespoons no-sugar-added applesauce
• 1 cup frozen blueberries

1. Preheat oven to 400 degrees.
2. Spray a 6 cup muffin tin with non-stick spray.
3. Combine all dry ingredients in a medium bowl.
4. Add wet ingredients to dry, and stir until combined.
5. Fold in blueberries.
6. Scoop 1/3 cup of batter in to each muffin cup.
7. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

whole wheat pastry flour, baking powder, baking soda, salt, vanilla yogurt, egg substitute, nonfat milk, splenda, sugar, frozen blueberries

Taken from www.food.com/recipe/overflowing-and-healthy-blueberry-muffins-431247 (may not work)