July is National Blueberry Month.  These little nuggets of goodness can reduce your risk of cancer, heart disease, macular degeneration, and urinary tract infections.  At this time of year they'll be fresh, tasty, & inexpensive.  Try this easy muffin recipe for breakfast or an anytime snack. Ingredients:1 1/2 cups all-purpose flour1/2 cup granulated sugar1 tablespoon baking powder1/4 teaspoon salt1 1/2 cups bran flakes3/4 cup skim milk1 egg or 1/4 cup egg substitute1/4 cup canola oil1 cup fresh blueberries*cooking spray or paper muffin cupsDirections:

1. In large mixing bowl, combine bran flakes and milk.  Let stand about 5 minutes or until cereal softens
2. While cereal softens, stir together flour, sugar, baking powder and salt, set aside
3. Add egg and oil to cereal mixture, beat well.  Add flour mixture, stirring until just combined.  Gently fold in blueberries.
4. Spray muffin cup pan with vegetable cooking spray or use paper liners in muffin cup pan. Portion batter evenly into 12 muffin cups.
5. Bake at 400 degrees about 20 minutes or until browned.

Makes 12, 2 1/2 inch muffinsNutrition information per muffin: 167 calories, 3 g protein, 27 g carbohydrate, 5 g fat, 2 g fiber, 22 mg cholesterol, 221 mg sodium*Freeze fresh blueberries for 3-4 hours before adding them to the muffin batter.  It keeps them from sinking to the bottom of the muffin during baking.