- 2 cups whole wheat flour
- 1/4 cup coconut sugar or stevia
- 3/4 cup low-fat milk
- 1 large egg, lightly beaten
- 1/4 cup unsalted butter, melted (or olive oil)
- 1-1/2 cups fresh blueberries
DIRECTIONS:
1. Preheat oven to 425°F. Lightly grease 12 muffin pan cups.
2. In a medium-sized bowl, combine flour and natural sweetener. Make a well in the center; add milk, egg and butter. Stir gently until mixture begins to form a soft dough; fold in berries; spoon into mini-muffin cups, dividing evenly.
3. Bake until tops are golden, 20-25 minutes. Serve warm.
