Low Sodium Blueberry and Summer Squash Muffins

I made my family fantastic muffins last night with summer squash from my garden and blueberries from our online food co-op. Zucchini would also work. I chopped up two small summer squash with a food processor we really like, the Cuisinart Deluxe 11-Cup Food Processor DLC-8S - Cuisinart Pro.  You may use other flours, but I am particularly fond of King Arthur. If sodium and cholesterol are not issues for your family, you can substitute one tablespoon regular baking powder for the Featherweight, and two large eggs for the egg whites. Here is the recipe:

Preheat the oven to 400 degrees Fahrenheit. Grease 12 muffin tins.

  Dry Ingredients:

• 1/2 cup King Arthur All-Purpose Flour
• 1 1/2 cups King Arthur Whole Wheat Flour
• 1/4 teaspoon allspice
• 1/8 teaspoon freshly ground nutmeg
• Dash of ground cloves
• Dash of lemon peel, optional
• 2 tablespoons Featherweight Baking Powder

Add-ins:

• 1 cup finely diced yellow summer squash
• 1/2 cup fresh blueberries, rinsed and drained

  
Wet Ingredients:

• 4 egg whites from large eggs, beaten well
• 1/4 cup milk or soy milk (I used vanilla)
• 1/4 cup oil
• Heaping 1/4 cup packed brown sugar; more to taste

 Stir together the dry ingredients. Stir in the add-ins. Beat together the wet ingredients, fold them into the dry ingredients, and mix just until the batter is completely wet. If the batter seems too dry, add a little more milk or soy milk. Immediately ladle batter into muffin tins. Reduce oven to 350 degrees. Bake for 18-20 minutes or until done.