- 1/2 cup Zing™ Baking Blend
- 1 large egg
- 1 1/2 cups all purpose flour
- 2 tsp baking power
- 1/4 cup vegetable oil
- 3/4 cup fat free milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
Preheat oven to 350°F. Line a muffin pan with cupcake/muffin liners.
In a large bowl, whisk together Zing™ Baking Blend and egg until combined. Add in remaining ingredients except blueberries and whisk until batter is smooth. Stir in 1 cup of blueberries.
Fill each muffin cup about 3/4 full with batter. Drop a few of the remaining blueberries on top of each muffin.
Bake for about 20 minutes until muffins are puffy and a knife inserted into the middle comes out clean. Let muffins cool before eating.