Dessert; Blueberry muffins made healthier

Copyright by The Old School Housewife
This is a recipe that I have been using for over 30 years.  It is a really good recipe for blueberry muffins.  But, since my husband and I are trying to eat healthier I made some substitutions and they are still just as good, in fact my husband didn't even know the difference.  I will give you the original recipe and how I made it healthier.

Blueberry Muffins
Bake at 400 degrees for 20 minutes; makes 12 muffins

Beat together: 1 egg, 1/2 c. whole milk, and 1/4 c. salad oil -
I substituted the equivalent of Egg beater for 1 egg, skim milk for whole milk and 1/8 c. orange juice and 1/8 c. canola oil for 1/4 c. salad oil -
Add: 1 1/2 flour, 1/2 c. sugar (I only used 1/3 c. sugar), 2 tspns. baking powder and 1/2 tspn. salt.  In a different bowl put in 1 cup of fresh blueberries(if frozen, do not defrost), and enough flour just to coat them so they don't sink to the bottom of the muffins when baking.  Add the coated blueberries to the batter gently so not to smash them.  Fill 12 muffin tins (coated with non fat spray)* and bake at 400 degrees for 20 minutes.
*Instead of topping with the brown sugar/butter/flour mixture, I just sprinkled a little coarse sugar before baking.