Weight Watchers Blueberry Muffins

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup granulated sugar substitute (like Stevia or monk fruit)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup non-fat Greek yogurt
• 2 large eggs
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly coat with cooking spray.
2. Prepare Dry Ingredients:
   • In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar substitute, baking powder, baking soda, and salt.
3. Prepare Wet Ingredients:
   • In another bowl, whisk together the Greek yogurt, eggs, applesauce, and vanilla extract.
4. Combine Wet and Dry Ingredients:
   • Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
5. Fold in Blueberries:
   • Gently fold in the blueberries until evenly distributed throughout the batter.
6. Fill Muffin Cups:
   • Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
7. Bake:
   • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Serve:
   • Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes:

• Adjust sweetness to your liking by adding more or less sugar substitute.
• If using frozen blueberries, do not thaw them before adding to the batter to prevent excessive bleeding.