Blueberry Muffins

This blueberry muffin recipe is from one of my healthy pregnancy newsletters I get weekly. They're not super sweet, probably because they're healthy, but still taste good.

Serves: 12
Serving Size: 1 muffin

Ingredients:

1 cup unsweetened blueberries, fresh or frozen (I used fresh)
1 3/4 cup flour
2 1/2 teaspoons baking powder
1/3 cup sugar
1 egg, slightly beaten
1/2 cup skim milk (I used 1%)
1/4 cup olive oil
1 teaspoon sugar

Directions:

1. Preheat oven to 400. Lightly spray muffin tin with vegetable spray.
2. Wash and drain blueberries, set aside.
3. In a large bowl, sift flour, baking powder, and 1/3 cup sugar together.
4. In a small bowl, combine egg, oil and milk.
5. Pour all at once into dry ingredients. Stir just enough to blend. Gently stir in blueberries.
6. Pour batter into prepared muffin tin, filling each cup 2/3 full. Sprinkle lightly with 1 teaspoon sugar, and bake 17 minutes, or until light brown. Allow muffins to cool 2 minutes before removing from pan.

Nutrition Info:
(per serving)

Calories: 119.4
Fat: .8 g
Carbohydrates: 24.9 g
Protein: 3.1 g