Healthy Low-Calorie Fruit Explosion Muffins

I have had berries in my fridge for quite some time and I've been worried that they wouldn't get eaten by me in the near future, so I tried to make blueberry muffins with a recipe I found online. Unfortunately I had added all the liquids together in this recipe before I realized that I put all the quantities in wrong and forgot to add the oils required. What the hell, I know. Anyway after that I figured F*** IT LETS DO IT LIVE so I just improved the rest of the ingredients and recipe.
I figured that the muffins would be a total bust, but when I tried one I discovered that they were probably the best thing I've ever invented!!!!

Having recently moved, I don't have much of anything in the way of baking supplies. For that reason, these muffins aren't keto friendly, and they aren't high in fibre... but they are high in awesome taste and low in calories...that counts for something, right?

Scroll onward for the recipe! :) :) :)

Ingredients (Makes 12 muffins - 125 calories per muffin)
1/2 cup Splenda Brown Sugar Blend
1 Large egg
1 1/4 cup flour
1/4 cup Wheat Germ (raw)
1/2 cup nonfat plain greek yogurt (I used 0% fat Oikos because, really is there any other kind of plain greek yogurt?)
1/4-1/2 cup water
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp Vanilla extract
1/4 cup milk creamer(?) + 1/4 cup water
3/4 cup blueberries (fresh)
1/4 cup strawberries (3 small strawberries cut up into little chunks)
1/2 tsp jam for each muffin (total ~ 2 tbsp) - I used double the fruit strawberry with no added sugar



Instructions
- Preheat oven to 425 F degrees. Fill 12 muffin tins +/- paper muffin things. Spray/grease them well!
- In a large bowl, mix milk/creamer + 1/4 cup water, sugar, yogurt, and vanilla until there are no clumps
- Add flour, wheat germ, and salt to mixture. Add water (1/4 - 1/2 cup) until mixture is smooth, creamy but easy to stir. Do not add berries!
- Add baking powder.
- Using a tablespoon, fill each muffin tin just enough to cover the base of the tin (about 1 large tbsp) with batter (does not contain berries)
- Put in oven for 3-5 minutes just until the dough looks as though its starting to bake enough to handle jam on it without collapsing
- With remaining batter, add berries and mix just enough to have things stirred evenly. Don't overmix!
- Take muffin tin out of oven. Add ~1/2 tsp of jam to each muffin tin.
- Evenly distribute the rest of the muffin batter (now containing berries) in the 12 muffin tins.
- Decrease heat to 375 degrees then put muffins back in oven.
- Cook for 20-30 minutes depending on your oven. There is a lot of moisture going on inside the muffins so they will take extra time BUT you want to ensure the bottoms are not burning.
- Take out. Leave for a couple of minutes to cool then enjoy!!! SO GOOD WARM