This is an adaptation of an old recipe.

1 3/4 c. all-purpose flour
1/2 c. sugar (or 1/3 c.)
2 1/2 tsp. baking powder

Sift together into a medium-sized bowl and stir until well blended.

1 egg (or 2 egg whites)
3/4 c. skim, 1%, or whole milk
1/3 c. safflower oil

Beat together until well blended. Add to flour mixture all at once; stir lightly until barely moistened.

1 c. fresh blueberries or frozen
1/4 tsp. nutmeg

Gently stir into batter.

Spoon into 12 paper-lined muffin cups (about 1/4 cup in each). Bake at 375 degrees for 20-25 minutes. Cool slightly! Enjoy!

NOTE: Use half white flour and half whole wheat for greater nutritional value. Makes 12.