1. Preheat oven to 400°.
2. Combine first 6 ingredients in a large bowl; add blueberries, and toss to coat. Make a well in center of mixture. Combine egg whites and next 3 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened.
3. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Bake at 400° for 20 minutes.
Note: Many of the recipes in this book call for 2 egg whites in place of a whole egg to lower cholesterol and fat. Others specify egg substitute, which contains no cholesterol and little, if any, fat. Although some recipes work well with egg whites, others do not. So keep both egg whites and egg substitute on hand.