Whole Wheat and Sugar-free Blueberry Muffins

I made these yesterday and they are just delicious! Here's the recipe and enjoy :happy: Oh the nutritional facts when I calculated was as follows.

Calories: 115
Carbs: 19
Protein: 4
Fat: 4
Sodium: 218
Sugar: 4

Whole Wheat-Blueberry Muffins:
Yield: 12 muffins.

6 tablespoons butter (I used blue bonnet light)
3/4 cup sugar or substitute (I used stevia in the raw)
2 large eggs
2 cups Whole Wheat Flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk (I used skim milk)
3 teaspoons vanilla extract
1 1/2 cups blueberries. fresh or frozen

Preheat your oven to 375°F.

1. In a large mixing bowl, cream together the butter and sugar until they're light and fluffy. Add the eggs, one at a time, beating well after each addition.
2. In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients
to the creamed mixture, and beat well.
3. Stir in the milk, and vanilla, mixing only until smooth. Quickly stir
in the berries.
4. Fill the muffin cups 3/4 to almost full, using all of the batter.
5. Bake the muffins for 25 to 30 minutes, until they're light golden brown, remove them from the oven,
and place the pan on a rack to cool for 10 minutes.