1 1/3 c. all purpose white flour
3/4 c. whole-wheat pastry flour
6 tbsp. sugar
3 1/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 c. milk
3 1/2 tbsp. vegetable oil plus, extra for preparing pan
1 large egg white
1 tsp. grated lemon zest
1 c. fresh or partially frozen blueberries (partially thaw and pat dry)

Preheat oven to 425°F. Lightly oil spray 12 muffin cups with nonstick cooking spray.

In a large bowl, whisk together flours, sugar, baking powder, salt and baking soda. In a small bowl, whisk together milk, oil, egg white, vanilla and lemon zest.

Gently stir blueberries into the flour mixture until evenly incorporated. Stir the milk mixture into the flour mixture just until the dry ingredients are moistened; do not over mix. Using a 1/4 c. measure or a large spoon, immediately divide batter among 12 muffin cups (cups will be full).

Bake the muffins for 14-17 minutes or until golden and springy to the touch. Let stand on a cooling rack for 5 minutes before serving.