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fresh or frozen blueberries
In a bowl, combine the first six ingredients; in separate bowl, beat egg whites, water, and oil.
Stir into dry ingredients just until moistened; fold in blueberries.
Fill paper-lined muffin cups or muffin cups sprayed with nonstick cooking spray three-quarters full.
Combine sugar and cinnamon; sprinkle over muffin tops.
Bake in preheated oven 18 to 22 minutes or until a toothpick inserted in center comes out clean.
Cool for 5 minutes before removing from pan to a wire rack