Blueberry muffins

There are a few things that I have been unable to find in a gluten free form, and blueberry muffins are one of them.  I absolutely adore a warm, lightly buttered blueberry muffin for any occasion- breakfast, snack, or dessert.  I worked hard to make these "cheap" in weight watcher points by substituting applesauce for vegetable oil, which might just become my new favorite baking trick.  I hope these warm up your day as much as they did mine!

Blueberry Muffins

1 can blueberries (drained and rinsed) or 1 cup fresh blueberries

4 eggs

18 oz. gluten free cake mix (Betty Crocker is great)

1 pkg vanilla fat free/sugar free instant pudding (4 servings)

1/2 cup unsweetened applesauce

3/4 cup milk

1 tsp vanilla extract

Beat the eggs lightly in a large mixing bowl- I am always excited to find ways to use my adorable pink stand mixer!  Slowly mix in the cake mix (yes, this is a weird amount.  I had to buy 2 boxes and use only about 1/5 of the second box), pudding mix, applesauce, milk, and vanilla.  Mix until batter is smooth and creamy (you may need to taste test at this point...delicious!).  Gently stir in your drained blueberries and fold over into the batter. 

Pour into muffin cups, only to about 3/4 full.  Bake for 20 minutes or until lightly browned.

**Points+ value: 3 pts per muffin