Blueberry muffins

4 fl oz/125ml/½ cup vegetable oil
4 oz/125g/½ cup sugar
3 egg whites
8 oz/500g/2 cups white flour
3 teaspoons baking powder
Pinch of non-iodised salt
4 oz/125g blueberries, fresh or frozen

Beat the sugar and oil, whipping in the egg whites. Stir in the rest very lightly. Add the blueberries last by folding them into the mixture. Line a muffin tin with paper cups, or grease lightly. Bake at 200 degrees Celsius for around 15 minutes or until spongy and firm to the touch. Makes 12 muffins.