Charlene's Recipe

Blueberry Muffins

Category: muffins

Serves 12
Ready in 35 minutes

No-Stick Cooking Spray
2 cups All-Purpose Unbleached Flour with Ultragrain
7 Tbsp granulated sugar, divided
1 Tbsp baking powder
1/2 tsp grated lemon peel
6 Tbsp Unsalted Margarine-stick, divided
1 large egg
1 cup fat free milk
1 tsp vanilla extract
1 cup fresh blueberries (or frozen)
1/4 tsp ground cinnamon

Preheat oven 400 F. Spray 12 cup (2-1/2 x 1-1/4-inch) muffin pan with cooking spray.
Combine flour, 5 Tbsp (about 1/3 cup) of the sugar, baking powder and lemon peel; cut in 4 Tbsp of the margarine until mixture resembles course crumbs.
Mix together egg, milk, and vanilla; stir into flour mixture just until blended. Do NOT over mix. Gently fold in blueberries. Place 1/4 cup batter in each prepared muffin cup.
Bake 20 minutes or until wooden pick inserted in center comes out clean.
Blend together the remaining 2 Tbsp sugar with cinnamon. Melt remaining 2 Tbsp of margarine and brush tops of muffins. Sprinkle with cinnamon-sugar.
Let cool in pan 1 minute; remove and serve warm.