Blueberry PB Muffins

What's more American than blueberries and peanut butter, aside from Mom's Apple Pie? A very dear friend gave me some lovely little berries and I REALLY needed some Kitchen Therapy yesterday. These are so good! If you use a different brand of PB, you'll have to figure up the P+ value for your muffins.

BLUEBERRY PB MUFFINS

Makes 12 Muffins

1 Muffin = 2 PointsPlus®

1 ¾ cups all-purpose flour

1/3 cup Splenda granulated
2 ½ tsp baking powder
½ tsp salt
½ cup creamy peanut butter (I used low sodium BetterN Peanut Butter – see pic)
¼ cup fat-free egg substitute
¾ cup fat-free milk
1/3 cup light butter, melted
1 cup blueberries

Preheat oven to 375º. Lightly spray muffin tin.

In a large bowl, add melted butter, Splenda, egg substitute, milk and peanut butter. Mix well.

 

To this mixture, add the flour, baking powder and salt. Mix well.

Add the blueberries and mix carefully.

 

Fill each muffin cup @2/3 full and bake for 20 minutes. Remove from oven and turn onto a wire rack to cool completely.

MY SPIN: Let these cool completely before you try them otherwise the PB flavor overpowers the blueberry flavor. Also, I would put probably ¼ cup more blueberries in the batter.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving life!
Jan