Gluten Free Blueberry Buttermilk Muffins

Ingredients

• 2 1/2 cups (625 mL) gluten-free pancake and baking mix

• 1/4 tsp. (1 mL) salt

• 2 cups (500 mL) fresh blueberries

• 1/2 cup (125 mL) Becel Buttery Taste margarine

• 1 1/2 cups (375 mL) firmly packed light brown sugar

• 2 large eggs

• 1 cup (250 mL) low-fat buttermilk

• 1 tsp. (5 mL) vanilla extract

• 1 tsp. (5 mL) finely grated lemon peel

---

---

---

---

---

---

---

---

---

---