1 cup fresh or unthawed blueberries
1 tablespoon all-purpose flour
1 cup plain nonfat yogurt
3 tablespoons canola or olive oil
1 teaspoon vanilla
1/4 cup fat-free, cholesterol-free egg substitute
1 cup whole wheat flour
1 cup cornmeal
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon baking soda

Heat oven to 400 degrees. Spray 12 muffin cups with nonstick cooking spray. Toss blueberries with 1-tablespoon flour and set aside. Beat yogurt, oil, vanilla and egg substitute in a large bowl. Add remaining ingredients and mix just until moist (don't overmix, batter should be lumpy). Gently mix in blueberries. Divide batter evenly into muffin cups (should be about 2/3 full) and bake about 15 minutes or until lightly browned on top. Remove from pan and allow to cool on a wire rack.

Makes 12 servings
Serving Size: 1 muffin