1 1/2 c. all-purpose flour
1/3 c. sugar
2 tsp. baking powder
2 egg whites
1/2 c. plain low-fat yogurt
3/4 c. skim milk
3/4 c. blueberries (fresh or frozen), rinsed and drained

Mix flour with sugar and baking powder. Make a well in center of mixture. Separately beat milk and egg whites until blended. Stir in yogurt. Pour into dry mixture. Stir until dry ingredients are moistened (batter will be lumpy). Fold in blueberries. Spoon into greased muffin pans, filling about 2/3 full.

Bake at 400°F for about 22 minutes.