3 eggs
1/4 c. vegetable oil
1/2 c. skim milk
1/2 c. whole wheat flour
2 tbsp. wheat germ
2 tsp. baking powder
1/2 tsp. salt
1/2 c. dry milk powder
3/4 to 1 c. fresh blueberries (or use well-drained, defrosted frozen blueberries)

Preheat oven to 400 degrees. Grease 12 muffin cups or line with paper baking cups.

Beat eggs lightly in mixing bowl, stir in vegetable oil and skim milk. Mix in flours, wheat germ, baking powder, salt and dry milk, just until flour is moistened. (Batter will be lumpy.)

Fold in blueberries. Fill each muffin cup 2/3 full.

Bake at 400 degrees for 20 to 25 minutes or until muffins are golden brown.

Yield 12 muffins

1 starch; 1 1/2 fat exchange. 142 calories per muffin.