Healthier Lemon Blueberry Muffins

• 1-3/4 cup Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1 cup Fresh Blueberries
• 3/4 cups Low Fat Milk
• 1/2 cups Granulated White Sugar
• 1/4 cups Canola Oil
• 1 teaspoon Vanilla Extract
• 1 whole Lemon, Juice And Zest
• 2 whole Egg Whites

1. In a large bowl, combine flour, baking powder and salt. Add blueberries and gently toss to coat them with flour (I usually rinse the berries with water first, which makes it easier for the flour to stick.) Set aside.
2. In a separate bowl, mix milk, sugar, oil, vanilla extract, lemon zest and juice. Mix well, to dissolve sugar as much as possible. Gently fold into the flour/blueberry mixture, just until all flour is moistened, no more than that.
3. In another bowl, beat egg whites to soft peaks, then gently fold into batter until incorporated.
4. Fill muffin cups 2/3 full (or more if you like bigger muffins.) Bake at 350F for 20-25 minutes. Enjoy!

flour, baking powder, ubc, fresh blueberries, ube, white sugar, ubc, vanilla, lemon, egg whites

Taken from tastykitchen.com/recipes/breads/healthier-lemon-blueberry-muffins/ (may not work)