1 ½ cups granulated sugar
4 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon Kosher salt
2 cups fat-free buttermilk, shaken
¼ lb. margarine or butter substitute
1 ½ teaspoons ground lemon peel
3 large eggs
¼ lb. margarine or butter substitute
1 ½ teaspoons ground lemon peel
3 large eggs
2 cups fresh blueberries, washed
In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. Add the buttermilk, margarine, lemon peel, and eggs, one at a time, sitrring after each addition. Fold in the blueberries using care not to smash them.
In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. Add the buttermilk, margarine, lemon peel, and eggs, one at a time, sitrring after each addition. Fold in the blueberries using care not to smash them.
Pour the batter into a lined muffin pan. Bake at 350 for about 35 minutes. Put muffin pan on a wire rack to cool.
