2 eggs
1/2 c. skim milk
2 tbsp. granulated sugar or equivalent sugar substitute (optional)
3/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 c. fresh blueberries, washed & picked over

Beat the egg yolks, milk, sugar, flour and baking powder together until smooth. Combine the salt and egg whites; whip until stiff. Fold the batter in carefully. Add the blueberries last, stirring in gently. Spoon into a nonstick 12 cup muffin pan and bake in a preheated 375 degree oven for 15-20 minutes, until lightly browned. Yield: 12 muffins, 60 calories each with sugar; 52 without.