Description Edit

Yield: Approximately 36 muffins

Ingredients Edit

Directions Edit

  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 Edit

Calories per muffin: 166; Calories from fat: 33

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