I loved this recipe because it was easy to throw together, and I was able to do a workout while it baked, so I felt extra productive! I didn't have skim milk, and so used 1%, but otherwise, the recipe is as is. These are the first blueberry muffins I've ever made from scratch, and I'll definitely make them again. They were gone by the next day.
Blueberry Muffins (from BH&G Family Favorites Made Lighter)
Nonstick spray coating
1 3/4 c. all-purpose flour
1/3 c. sugar
2 t. baking powder
1/8 t. salt
1 slightly beaten egg white
3/4 c. skim milk
3 T. cooking oil
1 t. finely shredded orange peel
1 T. orange juice
3/4 c. fresh or frozen blueberries (I used frozen)
1 to 2 t. sugar
Preheat oven to 375°. Spray twelve 2 1/2 in. muffin cups with nonstick coating, set aside.
In a medium mixing bowl, stir together the flour, 1/3 c. sugar, baking powder, and salt. Make a well in the center.
In another mixing bowl, stir together the egg white, milk, cooking oil, orange peel, and orange juice. Add all at once to the flour mixture. Stir just till mixture is moistened but still slightly lumpy. Gently fold in blueberries. Fill prepared muffin cups 2/3 full. Sprinkle lightly with the additional sugar.
Bake for 20-25 minutes or till tops are golden. Remove muffins from pans. Serve warm. (Makes 12 servings)