Text Box: Very Berry Blueberry Muffins These berry-filled muffins have a cake-like texture. Bake an extra batch and freeze some for a rainy day. Number of Servings: 12 Ingredients Name Measure All-purpose flour 2 cups Baking powder 2 tsp Salt ¾ tsp Light margarine, softened ½ cup Artificial sweetener 1 cup Honey ¼ cup Eggs 2 large Vanilla extract 1 tsp 1% low-fat milk ½ cup Blueberries, fresh or frozen, 1 cup Thawed Preparation Instructions Place oven rack in top 1/3 of oven. Preheat oven to 400 degrees F. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray. Sift together flour, baking powder, and salt. Set aside. Beat margarine at a medium speed with an electric mixer until creamy. Gradually add artificial sweetener and honey beating until light and fluffy. Add eggs one at a time beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk. Beat at low speed until blended after each addition. Fold in berries. Spoon batter evenly into paper lined muffin cups. Bake 20-22 minutes or until golden. Remove from pan immediately and cool and wire rack. Note: To freeze muffins, wrap in heavy-duty aluminum foil or place in a zip-top plastic freezer bag. Freeze up to 3 months.