Blueberry Muffins

1 (12-ounce) package frozen blueberries, unthawed
1 1/2 cups whole-wheat flour
1 cup unbleached white flour
1/2 cup bran flakes
1 tablespoon baking powder
1 1/2 teaspoons baking soda
2/3 cup nonfat milk (liquid)
1/3 cup nonfat yogurt
1/4 cup frozen apple juice concentrate
1 tablespoon vanilla extract
4 egg whites, beaten to stiff peaks

Toss the blueberries with 1/2 cup of the whole-wheat pastry flour; set aside. Combine the remaining dry ingredients in a large bowl. Stir the milk, yogurt, apple juice concentrate and vanilla into the dry ingredients. Fold the egg whites into the batter, then fold in the blueberries.

Pour the batter into nonstick muffin tins, lined with paper cupcake wrappers if desired. Cover with a dome of aluminum foil. Bake at 425 degrees for 25 minutes, removing the foil cover for the last 5 minutes. Cool the muffins, replacing the foil cover to keep them moist. Store in an airtight container.

Makes about 24 muffins.