Low Fat - Whole Wheat Blueberry Muffins - cooking recipe

Ingredients

2 cups whole wheat flour
1/3 cup sugar (1/2 sugar & 1/2 splenda)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon salt (I use Himalayan salt, but you can use the regular)
1 cup milk (1% or non-fat milk)
2 tablespoons canola oil
1 large egg, lightly beaten
1 1/4 cups blueberries

Preparation

Preheat oven to 400 degrees.
Coat a non-stick 12-cup muffin pan with cooking spray or line with paper cups.
In a large bowl, stir flour, sugar, baking powder, baking soda, cinnamon, and salt together.
In a small bowl, combine milk, canola oil, vanilla and egg.
Make a well in the center of the dry ingredients and add milk, oil, vanilla and egg mixture.
Stir until just moist. Fold in blueberries.
Fill muffin cups 2/3 full and bake 18-20 minutes until golden.
Cool on wire rack.