Title: Sugarless Blueberry Muffins
Categories: Bread Muffins
Yield: 6 Servings

1 3/4	c	All-purpose flour
1/4	c	Vegetable oil
3/4	c	Orange juice
1/2	ts	Salt, if desired
1	tb	Baking powder
1	ts	Grated orange or lemon rind
2/3	ts	Cinnamon
1	c	Blueberries, picked over, rinsed, drained and lightly tossed
2	ts	Flour
1/2	ts	Nutmeg
2		Eggs

Preparation tip: For best results, let all the ingredients come to room temperature before you start this recipe. Once the dry and liquid ingredients are mixed, the muffins should be baked as soon as possible.

In a large mixing bowl, sift or stir together the flour, salt, baking powder, cinnamon and nutmeg. Preheat the oven to 400 degrees. In a small bowl, beat the eggs lightly, add the oil, orange juice and grated rind and add this mixture to the flour mixture. Before the flour and liquid ingredients are fully combined, fold in the blueberries, stirring gently.

Fill 12 or more well-greased muffin tins, about 2/3 full with the batter. Bake the muffins for 20 to 25 minutes.

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