2 cups whole-wheat flour
1 teaspoon baking soda
1 1/4 cups buttermilk
2 egg whites, lightly beaten
1/3 cup canola oil
1/2 cup Agave (or equivilant sweetener)
1 cup blueberries, fresh or frozen

Preheat oven to 350.

Coat 12 muffin cups with cooking spray.

Sift together the flour and baking soda.

In a separate bowl, whisk together the buttermilk, egg whites, oil, and agave 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.