Serves: 6
Total Calories: 201
Mix the flour, sugar, baking powder and salt. Cut in the cold margarine until mixed. Combine the milk, blueberries and egg substitute and add to the flour mixture. Stir until the dry ingredients are moist and lumpy. Divide the batter into 12 muffin cups. Bake for 20 minutes at 425 degrees until browned on top.
This Blueberry Muffins recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.
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