Blueberry Muffins

Yields about 12 muffins

COST: $0.30

Per muffin

Calories: 130

Fat: 4.5g

Carbohydrates: 21g

Protein: 3g

Fiber: 3g

Sugar: 8g

Sodium: 140mg

1 egg

1 cup buttermilk

3 tablespoons vegetable oil

3⁄4 cup all-purpose flour

3⁄4 cup whole-wheat flour

1⁄4 cup oat bran

3⁄4 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄8 teaspoon salt

1⁄3 cup brown sugar

1 cup blueberries, frozen

Preheat oven to 375°F. Grease a muffin pan.
In a small bowl, add the egg to the buttermilk and beat lightly. Add the vegetable oil and stir to combine.
In a large bowl, combine the all-purpose flour, whole-wheat flour, and oat bran. Stir in the baking powder, baking soda, salt, and brown sugar until well blended.
Add the egg mixture to the flour mixture and stir to form a batter. Be careful not to overmix the batter; don’t worry if there are still lumps. Gently stir in the blueberries.
Spoon the batter into the muffin tins so that they are between 1⁄2 and 2⁄3 full. Bake for 20–25 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Let cool for 5 minutes before eating. Store the muffins in a sealed tin.