Low Fat Blueberry Muffins

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup nonfat milk (you can also use low fat buttermilk) or 1 cup soymilk (you can also use low fat buttermilk)
• 2 tablespoons canola oil
• 1 large eggs, lightly beaten or 1/4 cup Egg Beaters egg substitute
• 1 cup blueberries

1. Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
2. In a large bowl, stir flour, sugar, baking powder, baking soda and salt together.
3. In a small bowl, combine milk, canola oil and egg.
4. Make a well in the center of the dry ingredients and add milk, oil and egg mixture. Stir until just moist. Fold in blueberries.
5. Fill muffin cups 2/3 full and bake 18-20 minutes until golden.
6. Cool on wire rack.

flour, sugar, baking powder, baking soda, salt, nonfat milk, canola oil, eggs, blueberries

Taken from www.food.com/recipe/low-fat-blueberry-muffins-133081 (may not work)