1 3/4 c. + 2 tsp. all purpose flour
1 c. blueberries, picked over & rinsed
1 tbsp. baking powder
1/4 tsp. nutmeg
1/4 tsp. cinnamon
2 eggs
1/4 c. vegetable oil
3/4 c. orange juice
1 tsp. grated lemon or orange rind

Preheat oven to 400 degrees. Spray muffin tin with non-stick vegetable spray or line with baking cups and set aside.

Lightly coat the blueberries with 2 teaspoons flour (you can shake flour and berries together in a paper bag). In large bowl, stir together the 1 3/4 cup flour, baking powder, nutmeg and cinnamon.

In a small bowl beat the eggs lightly. Add oil, orange juice and grated rind. Add the liquid to the dry mixture and stir gently. Before the 2 mixtures are fully combined, fold in the blueberries. Fill each muffin cup about two thirds full. Bake 20 to 25 minutes.

One Serving (1 muffin) = 1 starch bread exchange, 140 calories.