Wild Blueberry Gingered Lemon Muffins

Ingredients

 * 1 1/2 lbs. (1 1/2 qts.) cake flour
 * 3/4 oz. (2 Tbsp.) baking powder
 * 1/4 oz. (2 tsp.) baking soda
 * 1/2 tsp. salt
 * 16 oz. (2 cups) low-fat buttermilk
 * 12 oz. (1 1/2 cups) egg substitute
 * 12 oz. (1 1/2 cups) granulated sugar
 * 1/2 cup canola oil
 * 1 1/2 lb. (1 qt.) Wild blueberries
 * 3 oz. (1/3 cup) crystallized ginger, chopped
 * 2 Tbsp. lemon zest
 * 1/3 cup granulated sugar

Directions
In bowl combine flour, baking powder, baking soda and salt; reserve. In another bowl beat together buttermilk, egg substitute, Sugar and oil; stir into flour mixture just to blend. Fold in Wild blueberries, ginger and lemon zest. Scoop (#20) 1/4-cup batter into each greased 1/3-cup muffin tin (36 total). Sprinkle each muffin with Sugar. Bake in 400 °F conventional oven or 375 °F convection oven 18–22 minutes or until firm to the touch. Serve warm.

Yield: Approximately 36 muffins; Calories per muffin: 166; Calories from fat: 33