55 min | 20 min prep
- Preheat oven to 350.
- Coat 6 muffin cups with cooking spray.
- Sift together the flour, baking soda, and buttermilk powder
- In a separate bowl, egg whites, oil, sugar and water until creamy, then stir in the blueberries.
- Pour the wet ingredients into the dry.
- Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy.
- Pour into muffin cups and bake 30 to 35 minutes