Ingredients:
2 cup flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon grated lemon peel
1 cup skim milk
1/4 cup egg substitute
1/3 cup margarine, melted
3/4 cup fresh or frozen blueberries
Crumb topping (recipe follows)

Directions:
In a large bowl, combine flour, sugar, baking powder and lemon peel; set aside. In a medium bowl, combine milk, egg substitute and melted margarine.

Stir mixture into flour mixture just until moistened; gently stir in blueberries. Spoon batter into 12, 2-1/2-inch muffin pan cups lined with paper liners. Sprinkle crumb topping over muffins. Bake at 400-degrees for 15 to 18 minutes or until lightly browned.

Crumb Topping:
In a small bowl, combine 1/2-cup flour and 1/2-cup sugar. With a pastry blender, cut in 1/4-cup margarine until mixture resembles coarse crumbs.

See also:
Buttermilk Blueberry Muffins
Banana Blueberry Muffins
Blueberry Banana Shake
Blueberry Oatmeal Cake
Blueberry Coffee Cake
Blueberry French Toast

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