Low-Carb Citrus Blueberry Muffins

• 1- 3/4 cup Flour
• 3 Tablespoons Splenda
• 3 Tablespoons Sugar
• 2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1 cup Blueberries, Fresh Or Frozen
• 3/4 cups 2% Milk
• 1/4 cups Canola Oil
• 1 whole Egg
• 1 teaspoon Lemon Zest
• 1 teaspoon Orange Zest
• 1 teaspoon Vanilla

1. Preheat oven to 400 degrees F. Spray a 12-count muffin pan with cooking spray.
2. Combine first 5 ingredients in a medium bowl.
3. Add your blueberries into the flour mixture and toss to coat.
4. Make a well in center of flour mixture.
5. Combine milk and the remaining 5 ingredients, beating in egg.
6. Add to flour mixture, stirring just until dry ingredients are moistened.
7. Dont overmix or muffins will be tough.
8. Spoon batter into muffin cups.
9. I like them larger so I got about 10 muffins out of this.
10. Bake for 20 to 25 minutes or until tops are golden brown.
11. Remove from the pan and cool on a wire rack.

flour, splenda, sugar, baking powder, salt, blueberries, milk, canola oil, egg, lemon zest, orange zest, vanilla

Taken from tastykitchen.com/recipes/special-dietary-needs/low-carb-citrus-blueberry-muffins/ (may not work)