WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425°F Grease 12 muffin cups.
• In small bowl, combine pecans, oat flour, and 1/4 cup Splenda.
• Stir in 3 tbsp butter until mixture forms crumbs.
• Set aside.
• In large bowl, combine whole wheat flour, baking soda, lemon zest, baking powder, salt, and remaining Splenda.
• In another bowl, whisk together sour cream, eggs, and remaining butter.
• Lightly stir into flour mixture.
• Fold in blueberries.
• Pour batter into muffin cups and sprinkle with pecan mixture.
• Bake 20-25 minutes or until toothpick inserted into centre muffin comes out clean.