Description Edit

Yield: Approximately 36 muffins

Ingredients Edit

Directions Edit

  1. In bowl combine flour, baking powder and salt; reserve.
  2. In separate bowl whisk together sugars, buttermilk, egg substitute and oil.
  3. Add to flour mixture and mix just to blend.
  4. Fold in wild blueberries.
  5. Combine sugar and cinnamon.
  6. Scoop (.20) ¼-cup batter into each greased ⅓-cup muffin tin (36 total) and sprinkle each muffin with sugar/cinnamon mixture.
  7. Bake in 400°F conventional oven or 375°F convection oven 18–22 minutes or until firm to the touch.
  8. Serve warm.

Nutritional information Edit

Calories per muffin: 144; Calories from fat: 30

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