Lemon-Blueberry Muffins
| Yield: | 12 Servings |
| Categories: |
| NORMA WRENN | ||
| 2 | tb | Sugar |
| 1 | tb | Lemon juice |
| 2 1/2 | c | Flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/4 | c | Sugar |
| 1 1/2 | c | Nonfat buttermilk |
| 1/4 | c | Vegetable oil |
| 1/4 | c | Frozen egg substitute; thaw |
| 1 | tb | Grated lemon rind |
| 1 | ts | Vanilla extract |
| 1 1/2 | c | Frozen unsweetened |
| Blueberries; thawed | ||
| Vegetable cooking spray |
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