BLUEBERRY MUFFIN BLONDIES (with sugar or sugar-free)
2 large eggs………………………………......1 tsp. vanilla extract
1 cup dark brown sugar (or 1/2 cup brown Splenda blend)
1/4 cup white sugar (or 1/4 cup regular Splenda)
1 tsp. apple cider vinegar (Do not omit! The cider interacts with the eggs to create the proper texture.)
1 tsp. fresh lemon or orange zest………....about 1/4 tsp. salt
4 TB unsalted butter, melted..........................1 cup fresh blueberries
1/2 tsp. baking soda……………………….. 1 cup all-purpose flour
OPTIONAL: powdered sugar to dust on top (can make sugar-free "powdered sugar" by whisking together 1/2 cup regular white Splenda with 1/4 cup cornstarch ~ then sift on top. Extra can be kept in your pantry {in a jar} to use again.)
***
Preheat oven to 325° F. Spray an 8” or 9” square pan generously with non-stick baking spray. Line the pan with parchment paper (extending up 2 sides); then spray the parchment paper too.
Put the eggs and cider vinegar into a large bowl, and whisk well. Add the brown and white sugars, vanilla extract, lemon zest, and salt. Whisk until well blended. Whisk in melted butter and baking soda until smooth. Now add the flour, stirring well with a wooden spoon. Gently fold in the blueberries with a rubber scraper, trying not to smash or crush them.
Spread the batter in the prepared pan (batter will be thick. I use the back of a dampened spoon to spread), and bake for 28-32 minutes (exact time depends on your oven and color of pan). Blondies are done when the tops are golden brown (may have some slight cracking) and a toothpick comes out without any cake batter on it.
Cool in the pan about 10 minutes ~ then gently pull them out of the pan by the parchment paper “tabs” on 2 sides. Cut into squares or bars to serve.