Lightened up Whole Wheat Blueberry Muffins

Thanks to Jamie the Titanium Chef again! She thinks you will love this recipe that has been tested not just by Betty Crocker but by her--which means it will surely pass your taste test!
1 cup fat-free (skim) milk
1/4 cup unsweetened applesauce
2 tablespoons vegetable oil
1/2 teaspoon vanilla
2 egg whites or 1 egg
2 cups whole wheat flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or canned (drained) blueberries

1. Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
2. Mix milk, applesauce, oil, vanilla and egg whites in large bowl, using fork or wire whisk. Stir in flour, sugar, baking powder and salt, using spoon, just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.
3. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.
Storage tip:
Store whole wheat flour in the refrigerator or freezer to keep it fresh.
Substitution:
Three-fourths cup frozen (thawed and drained) blueberries can be used instead of the fresh or canned.
Nutrition Information:
1 Serving: Calories 125 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 240 mg; Total Carbohydrate 24 g (Dietary Fiber 3 g); Protein 4 g Percent Daily Value*: Vitamin 0%; Vitamin C 0%; Calcium 10 %; Iron 4 % Exchanges: 1 Starch; 1/2 Fruit; 1/2 Fat *Percent Daily Values are based on a 2,000 calorie diet.