Pumpkin Spice Muffins with Carrots & Blueberries

Ingredients

• 1 cup (250 ml) all-purpose flour
• 1 cup (250 ml) whole wheat flour
• 2 tsp (10 ml) baking powder
• 1 tsp (5 ml) baking soda
• 1/2 tsp (2 ml) salt
• 1 tsp (5 ml) nutmeg
• 1 tsp (5 ml) ground cloves
• 1 large egg
• 1 egg white (or 2 tbsp liquid white)
• 3/4 cup (175 ml) brown sugar
• 1 cup (250 ml) pumpkin puree
• 1 cup (250 ml) shredded carrot, about 1 large
• 1/2 cup (125 ml) skim or 1% milk or unsweetened soy milk
• 1/4 cup (50 ml) canola, avocado or olive oil
• 1 tsp (5 ml) vanilla extract
• 1 cup (250 ml) blueberries, fresh or frozen
• 1 tbsp (15 ml) brown sugar