1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
2 eggs
1/2 c. skim milk
2 tbsp. diet oil
1 c. frozen blueberries, thawed and juice reserved
3 tbsp. hot skim milk
10 packets of Equal

Place flour, baking powder and salt in a bowl. Blend eggs, 1/2 cup milk, the oil, vanilla and 1/2 cup reserved blueberry juice and blend until smooth. Stir into flour mixture along with blueberries until flour is thoroughly mixed.

Fill paper lined muffin cups 2/3 full with batter. Bake in preheated 400 degree oven 20 to 25 minutes. Remove from oven and prick muffin tops in center with a fork. Using a pastry brush, glaze tops of muffins with hot milk. Roll muffin tops in bowl of Equal.