1 package blueberry muffin mix (the kind with the blueberries separate)
2 egg whites
1/2 cup orange juice (pulp-free)
Blend muffin mix, egg whites and orange juice well. Mixture should not be lumpy. Gently fold in rinsed blueberries and pour into muffin tin. Fill muffin cups about halfway. Bake at 375 degrees for 16-18 minutes. You can use the toothpick test! As soon as you remove the muffins from the oven, spoon orange marmalade over the top of each muffin.