Blueberry Muffins

12 servings

 

• 2 1/3 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup 1% lowfat milk
• 1/4 cup margarine or butter, melted
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries,
    thawed and drained
•    Buttery vegetable cooking spray

Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine milk, margarine, egg, and vanilla; add to dry ingredients, stirring just until moistened. Fold in blueberries.

Spoon batter into muffin pans coated with buttery cooking spray, filling two-thirds full. Bake at 400° for 35 minutes or until golden brown

Bon appetit!