Blueberry Muffins

Serving Size : 12

vegetable cooking spray
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2/3 cup sugar
1/4 cup Egg Beaters® 99% egg substitute -- lightly beaten
1/4 cup orange juice
2 tablespoons butter -- melted and cooled
1 teaspoon vanilla
8 ounces vanilla low-fat yogurt
1 cup blueberries - fresh or frozen
2 tablespoons sugar

Preheat oven to 400 degrees. Spray a 12 muffin tray with cooking spray; set aside.

In a large bowl, combine the flour, baking powder, baking soda and 2/3 cup of sugar. Set aside.

In a medium bowl, combine egg, orange juice, butter, vanilla and yogurt, mixing well. 

Make a well in the center of the dry ingredients. Pour the wet ingredients into the well in the dry ingredients. Stir until just combined. Fold in the blueberries.

Spoon the batter into the muffin tins. Sprinkle the top of the batter with 2 tablespoons of sugar.

Bake 20 minutes or until golden brown.

Per Serving:  172.3 Calories, 2.4g Fat, 3.6g Protein, 34.2g Carbohydrates, 6mg Cholesterol, 175mg Sodium