BLUEBERRY BUTTERMILK MUFFINS

2 cups whole wheat pastry flour
1 tsp baking soda
1 1/4 cups buttermilk
2 egg whites, lightly beaten
1/2 cup honey
1/3 cup vegetable oil
1 cup blueberries, fresh or frozen

Sift the flour and baking soda together.

In a separate bowl, whisk the next 4 ingredients together until creamy, then stir in the blueberries. Form a well in the center of the dry ingredients and pour in the wet. Fold together until the batter is moistened yet slightly lumpy. Pour into greased muffin tins.

Bake in a preheated 350F oven for 25-30 minutes.

Makes 12 muffins

Per muffin: 182 calories