These muffins are a great light treat in the morning, loaded with lots of fresh fruit. Feel free to substitute blueberries for your favorite berry – cranberries strawberries or raspberries all work just as well. Enjoy!
Low Fat, Fresh Blueberry Muffins
1 cup fresh blueberries chopped
1/2 cup powdered sugar
2 cups reduced fat bisquit baking mix (can also use whole wheat or gluten free)
2 tbsp sugar
1/4 cup egg substitute
Preheat your oven to 400 degrees. Combine blueberries and powdered sugar. Let stand for five minutes. Combine bisquit mix with remainging ingredients and stir till batter is moistened. (Batter will be a bit lumpy) Gently fold in your sweet blueberries and pour into a lightly sprayed muffin tin. Bake at 400 degrees for 20 mins or till the tops start getting golden brown.
* powdered sugar can be substituted for Agave for a healthier alternative.