|All purpose flour||2 Cup (32 tbs)|
|Double acting baking powder||1 Tablespoon|
|Reduced calorie margarine||1⁄4 Cup (4 tbs) (Tub)|
|1% low fat milk||1 Cup (16 tbs)|
|Egg||1 Large, lightly beaten|
|Blueberries||1 Cup (16 tbs) (Fresh / Frozen)|
1. Preheat oven to 400°F. Spray twelve 2 1/2-inch. nonstick muffin cups with nonstick cooking spray, or line with paper liners; set aside.
2. In medium bowl, sift flour, baking powder, fructose, and salt. Using pastry blender or 2 knives, cut in margarine until mixture resembles coarse meal.
3. In small bowl, whisk together milk and egg; pour into dry ingredients and stir until just combined (do not beat or overmix). Fold in blueberries.
4. Spoon batter evenly into prepared cups, filling each about two-thirds full. Bake 25 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on rack.