Reduced Sugar Blueberry Muffins

Preheat oven to 400 degrees F.

In a mixing bowl, combine flour, Splenda, brown sugar, baking powder, and salt. Mix well and set aside.

In a separate, large mixing bowl, combine soymilk, syrup, egg substitute, butter, applesauce, and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. (Don’t worry if some butter bits do not break up completely.)

Add dry ingredients from the first mixing bowl into the mixture in the large one. Mix until completely blended. Then fold in the blueberries.

Line a 6-cup muffin pan (or half a 12-cup pan) with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 6 cups.

Place in the oven and bake for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy!