2 cups SR flour
1/4 cup firmly packed brown sugar
1/2 cup Splenda
1 cup (150g) fresh or frozen blueberries
1 egg, lightly beaten
3/4 cup (180ml) buttermilk
1/2 cup vegetable oil
Grease a 12 hole muffin pan.
Sift dry ingredients into large bowl and stir in remaining ingredients.
Spoon into muffin pan.
Bake muffins in a moderately hot oven for 20 minutes.
Frozen blueberries can be used without thawing first.
Best made on day of serving or served warm.
Makes 12 muffins