2 tsps Rumsford Aluminum Free Baking Powder or other Brand
3/4 teaspoon Sea Salt
1/2 cup Smart Balance Butter Blend
1 Cup Splenda Granulated
1/4 Cup Agave Syrup
2 Egg Whites or Organ No Egg Egg Replacer
1 Tsp Vanilla Extract
1/2 Cup Vanilla Soy Milk
1 Cup Trader Joe's Frozen Wild Blueberries Thawed
12 Muffin Cup Pan
Electric Mixer or Vitamix
Place oven rack in top 1/3 of oven
Preheat oven to 400.
Line 12 muffin cups with Organic Paper Liners or spray with Olive Oil Fat Free Cokking Spray.
Sift together flour, baking powder, & salt. Set aside.
Beat butter blend at medium speed with an electric mixer until creamy.
Gradually add Splenda and Agave Syrup, beat until light & fluffy.
Add in egg white or no egg replacer one at a time, beat until well blended after each egg is added into mixture.
Add in vanilla and stir.
Alternate flour mixture and soy milk, and end with adding flour into mixture.
Beat at a low speed after each ingredient is added into mixture.
Finally add in your TJ Wild Blueberries
Spoon Batter evenly into lined or well greased muffin cups until 3/4 full.
Bake for 20-22 minutes or until done by using a fork tine.
Remove from Pan After 10 Minutes
Cool on A Wire Rack.
Muffins Freeze Quite Well.