Fat-Free Blueberry Muffins

• fresh blueberries (wash & drain if fresh, thaw if frozen) or 2 cups frozen blueberries (wash & drain if fresh, thaw if frozen)2 cups
• minus 1 tbsp. hodgson mills whole wheat graham flour1 cup
• oat bran flour↗3⁄4 cup
• baking powder↗1 1⁄2 teaspoons
• salt↗1⁄2 teaspoon
• cinnamon↗1⁄2 teaspoon
• brown sugar, packed↗3⁄4 cup
• egg whites↗2
• plain fat-free yogurt↗3⁄4 cup
• minus 1 tbsp. applesauce1⁄2 cup
• graham flour, to toss blueberries↗2 tablespoons

Step-by-step instructions

1. 1

   Preheat oven to 375. Use either paper liners or grease muffin pan with no-stick cooking spray. In first bowl, combine dry ingredients, spices, and brown sugar (break lumps). In 2nd bowl, combine egg whites, yogurt, applesauce and mix. Add wet mixture to flour mixture, stir until moistened. In 3rd bowl, toss blueberries lightly with 2 tablespoons graham flour (helps keep them from sinking to the bottom). Fold blueberries into mix. Pour into prepared muffin tin, bake 20-25 minutes.