Pumpkin Spice Muffins with Carrots and Blueberries

Ingredients

• 1 cup / 250 ml all-purpose flour
• 1 cup / 250 ml whole wheat floutr
• 2 tsp / 10 ml baking powder
• 1 tsp / 50 ml baking soda
• 1/2 tsp /2 ml salt
• 1 tsp / 5 ml nutmeg
• 1 tsp / 5 ml ground cloves
• 1 medium egg
• 1 egg white
• 3/4 cup / 175 ml brown sugar
• 1 cup / 250 ml pure pumpkin puree
• 1 cup / 250 ml shredded carrot (about 1 large)
• 1/2 cup / 125 ml low fat milk or plain soy milk
• 1/4 cup / 50 ml canola oil
• 1 tsp / 50 ml vanilla extract
• 1 cup / 250 ml blueberries
• 1 tbsp / 15 ml brown sugar