Slimmed Down Blueberry Muffins

To me, fresh blueberries encompass the taste of summer. I try to utilize them in as many recipes as I can, but in my new quest for calorie reduction, I've been a little hesitant to indulge in much baking. When I came across this recipe in Fitness Magazine, I knew it was a must-try. The result was a delicious cacophony of bursting berries in a moist and slightly sweet shell. I'll definitely be sticking with this recipe! 

2 cups all-purpose flour

2 tsp baking powder

½ tsp salt             

½ cup light margarine

¼ cup honey

1 cup Splenda

2 large eggs

1 tsp vanilla

½ cup low-fat milk

1 cup fresh blueberries 

Place oven rack in top 1/3 of oven. Preheat to 400 degrees. Line 12 muffin cups with paper liners.

Sift together flour, baking powder, and salt in a medium bowl and set aside. In a large bowl, beat margarine with an electric mixer on medium speed until creamy. Gradually add Splenda and honey, beating until light and fluffy. Add eggs one at a time, beating after each until blended. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with the flour mixture, until completely combined. Gently fold in blueberries with a spoon.

Spoon batter into paper-lined muffin cups, filling about ¾ of the cup. Bake 20-22 minutes, until golden. Remove from pan and cool.