Combine first 3 ingredients in a large mixing bowl; add blueberries, and gently toss to coat. Make a well in center of mixture.
Stir together milk, sugar, and next 3 ingredients; add to dry ingredients, stirring just until moistened.
Beat egg whites at medium speed with an electric mixer 1 minute or until soft peaks form; fold into batter. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
Bake at 350° for 20 to 25 minutes or until done.