Instructions: In a medium mixing bowl combine flour, sugar, baking powder, and salt. In a small mixing bowl beat egg whites, orange juice, oil, and vanilla. Add to dry ingredients, stirring just until moistened. Fold in blueberries. Spray 1 3/4 inch muffin cups or 2 1/2 inch muffin cups with nonstick spray coating. Fill muffin cups half full. Bake in a 400 degree F. oven 17 to 20 minutes or until golden. Cool slightly before serving.

Makes 36 small muffins or 12 regular-size muffins. Make-ahead tip: Bake and cool muffins; place in airtight freezer container or plastic freezer bag. Seal, label, and freeze up to 1 week. To reheat, wrap frozen muffins in foil. Bake in 300 degree F. oven for 10 to 15 minutes or until heated through.

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