Whole Wheat Blueberry Muffins

1 cup milk (skim works great supposedly)

1/4 cup unsweetened applesauce

2 tablespoons canola oil

1/2 teaspoon vanilla

2 egg whites or 1 egg

2 cups whole wheat flour

1/3 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 cup fresh or canned (drained) blueberries

Heat oven to 400*F. Grease bottoms of 12 regular-size muffin cups, or place baking cups in each muffin cup.

Mix milk, applesauce, oil, vanilla and egg whites in a large bowl with a whisk. Stir in flour, sugar, baking powder and salt, using spoon, just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.

Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.

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