1/2 tsp. baking soda
1 1/2 c. caster sugar (also called baker's sugar)
2 1/2 c. blueberries
1 c. butter, melted and cooled slightly
1 1/4 c. milk
2 eggs, lightly beaten
1 tsp. vanilla extract
Preheat oven to 375 F.
Grease a large and mini muffin tins. Set aside.
Place the flour, baking powder, baking soda, sugar, and blueberries in a large bowl. Stir gently to mix and coat the blueberries.
In a separate bowl, combine the melted butter, milk, eggs, and vanilla. Mix briefly.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined.
Scoop into the muffin tins; you can fill them almost all the way to the top. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. I baked the mini muffins for 20 minutes, and the larger muffins for 25.
Makes 1 dozen muffins and 2 dozen mini muffins.
A large muffin is 5 Weight Watcher points, a mini muffin is 2 1/2 points.
Here is a link to the original recipe: http://www.anniesnoms.com/2013/06/blueberry-and-raspberry-muffins.html