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Sift the flour and baking soda together.
In a separate bowl, whisk the next 4 ingredients together until creamy, then stir in the blueberries. Form a well in the center of the dry
ingredients and pour in the wet. Fold together until the batter is moistened yet slightly lumpy.
Pour into greased muffin tins and bake in a preheated 350F oven for 25-30 minutes.
Per muffin: 182 calories, 7g fat, 4g protein, 29g carbohydrate, 105mg sodium, 1mg cholesterol.
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