My Daughter loves Blueberry Muffins but they are full of sugar so I decided to try a low fat version with dextrose instead and they turned out beautiful and my Daughter loves them.
I use Gluten Free Flours but if you are not intolerant to wheat then your normal flours are fine.
1 cup of blueberries
2 1/2 tsp of baking powder
1 cup of Gluten Free plain flour
3/4 cup of Gluten Free self raising flour
1/3 cup of dextrose
2 eggs
1/4 cup of oil (Rice Bran)
1/2 cup of skim milk (Lactose Free)
Wash and drain blueberries, Sift flours, baking powder and dextrose, in a seperate bowl combine egg, oil and milk, make a well in the centre of dry ingredients and pour in wet ingredients, using a beater lightly beat until all ingredients are combined.
Spoon into muffin tins, then place a few blueberries evenly in the muffin mix, bake for approx 15-20 minutes or until golden and cooked through.
I actually added a another tbls of dextrose and probably 2 tbls of milk as mix was a little dry.