Low Fat Blueberry Muffins

1. 1

   Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.

2. 2

   In a large bowl, stir flour, sugar, baking powder, baking soda and salt together.

3. 3

   In a small bowl, combine milk, canola oil and egg.

4. 4

   Make a well in the center of the dry ingredients and add milk, oil and egg mixture. Stir until just moist. Fold in blueberries.

5. 5

   Fill muffin cups 2/3 full and bake 18-20 minutes until golden.

6. 6

   Cool on wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.