Lower-Fat Lemon Blueberry Muffins

These blueberry muffins have a luscious taste, are moist & dense, and the buttermilk does wonders for the flavor. The blueberries just pop in your mouth. Got milk?!

3 ½ cups all-purpose flour
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

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. 

Pour the batter into a lined muffin pan. Bake at 350 for about 35 minutes. Put muffin pan on a wire rack to cool.