DIRECTIONS: Preheat oven to 375°F. Spray a 12-cup non-stick muffin tin generously with baking spray. In a large bowl, combine dry ingredients from flour to salt. Whisk to combine. In a medium bowl, combine wet ingredients from eggs to oil. Whisk to combine then pour mixture into the bowl with the dry ingredients. Whisk until JUST combined. Don’t over mix. There will be lumps but don’t worry. Using a 1/3 cup measure, fill 12 muffin tins to the top with batter. Add a few blueberries to each. Place in the oven and bake 20-25 minutes, rotating halfway through bake time, or until a toothpick inserted in the middle comes out clean. Allow to cool in pan for 10 minutes then with a paring knife or off set spatula, gently remove muffins from tin and transfer to cooling rack. 

NUTRITION INFO: 2 muffins, Calories: 249 kcal, Carbohydrates: 43 g, Protein: 10.5 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 63.5 mg, Sodium: 273 mg, Fiber: 2 g, Sugar: 7 g

(Recipe and photo courtesy of Skinnytaste)