Bitsys Kitchen. Low-Fat Blueberry Muffins

Low-Fat Blueberry Muffins
1-1/2 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 2 eggs 1/2 cup skim milk	2 Tbsp. vegetable oil 1/2 tsp. vanilla extract 1 cup frozen blueberries, thawed and juices reserved

Combine the flour, baking powder, and salt in a mixing bowl. In a separate bowl, beat together the eggs, milk, oil, vanilla, and about 1/2 cup of the reserved blueberry juice. Add this mixture along with the blueberries to the dry ingredients and mix until
thoroughly combined. Fill muffin tins about 2/3 full with the batter and bake in a preheated 400F oven for 20 to 25 minutes.
Makes 12 muffins.

97.8 Calories, 3.3 g Total Fat, 0.4 g Saturated Fat, 31.4 mg Cholesterol, 391.2 mg Sodium, 14.0 g Total Carbohydrate, 0.8 g Dietary Fiber, 2.9 g Protein, 115.1 mg Calcium.