I'll be making these over and over. If you're going to freeze them, I'd cut down on the amount of blueberries used, but I used a complete pint of blueberries (after I picked out the bad ones) and they were excellent !
1 1/2 C Flour
3/4 C Splenda
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 C fat-free yogurt
2/3 C water
3/4 C blueberries, frozen or fresh
Combine and mix dry ingredients. Then add water and yogurt, mix then add berries and stir carefully. Fill greased muffin cups 3/4 full. Bake at 400 F. for 18 minutes.
These make a really nice size muffin for 1 pt (12 muffins)
Calories per muffin - 69, trace fat, 1 fiber