:cupcake: Blueberry-Cinnamon Graham Muffins

🥘 Ingredients

• low-fat cinnamon grahams 18
• sugar ¼ cup
• baking powder 1 Tbsp
• egg 1
• fat-free milk 1 cup
• blueberries 0.67 cup

1. 1

   Preheat oven to 375°F. Line or grease muffin tins .
2. 2

   In a mixing bowl , combine finely crushed low-fat cinnamon grahams , sugar , and baking powder ; set aside.
3. 3

   In a separate bowl , beat egg and fat-free milk .
4. 4

   Add egg mixture to graham mixture and stir until just moistened. Gently fold in blueberries (if using frozen blueberries, do not thaw).
5. 5

   Spoon batter into muffin tins, filling about 2/3 full.
6. 6

   Bake for 18 to 20 minutes until golden and firm to the touch.