No exaggeration, I thought these blueberry muffins were unbelievably good!  The recipe is a bit different from the usual muffin recipe but the end result tastes just as good to me and the muffins were huge and have under 200 calories.  You can easily double that with a bakery muffin the same size.  They also freeze well and can be heated briefly in the microwave for breakfast.
Blueberry Muffins
3/4 cup Organic Turbinado raw cane sugar
1/2 cup Organic Brown Rice Syrup (or substitute with the cane sugar if you can’t get this ingredient)
3 T Smart Balance or Earth Balance butter
3 egg whites
3 T Fage 2% or 0% Greek yogurt
1 tsp vanilla
1 1/4 cup King Arthur white whole wheat flour
1/2 tsp salt
1 1/2 tsp baking powder
3/4 cup non-fat buttermilk
1  1/2 cups blueberries
Preheat oven to 375 degrees.
In a medium mixing bowl, cream together the Smart Balance and cane sugar, by hand.  Add the brown rice syrup.  Next add the yogurt and vanilla extract.  Blend until smooth.
Place the flour, salt, baking powder and baking soda in a bowl and whisk until blended together.
Add 1/2 the flour mixture to the creamed mixture.  Slowly add the buttermilk, folding until smooth.
Follow by adding the remaining flour.  Mix until blended.  The batter will be thick.
Froth the egg whites unitl white and foamy with a large whisk by hand or by electric mixer.
Fold them into the batter.  Gently fold the blueberries into the batter but do not overmix.
Line a 12 muffin tin with papers (or spray with non stick spray).  Divide batter evenly.  Bake 20-25 minutes or until toothpick comes out clean.  Makes 12.