Wild Blueberry Gingered Lemon Muffins

Description
Yield: Approximately 36 muffins

Ingredients

 * 1½ lbs (1½ qts) cake flour
 * ¾ oz (2 tbsp) baking powder
 * ¼ oz (2 tsp) baking soda
 * ½ tsp salt
 * 16 oz (2 cups) low-fat buttermilk
 * 12 oz (1½ cups) egg substitute
 * 12 oz (1½ cups) granulated sugar
 * ½ cup canola oil
 * 1½ lb (1 qt) wild blueberries
 * 3 oz (⅓ cup) crystallized ginger, chopped
 * 2 tbsp lemon zest
 * ⅓ cup granulated sugar

Directions

 * 1) In bowl combine flour, baking powder, baking soda and salt; reserve.
 * 2) In another bowl beat together buttermilk, egg substitute, sugar and oil; stir into flour mixture just to blend.
 * 3) Fold in wild blueberries, ginger and lemon zest.
 * 4) Scoop (.20) ¼-cup batter into each greased ⅓-cup muffin tin (36 total).
 * 5) Sprinkle each muffin with sugar.
 * 6) Bake in 400°F conventional oven or 375°F convection oven 18–22 minutes or until firm to the touch.
 * 7) Serve warm.

Nutritional information
Calories per muffin: 166; Calories from fat: 33