Low Fat Blueberry Muffins

3 Tbsp Light margarine; melted
3 1/2 Tbsp Sugar
1/4 Cup Fat-free egg substitute
2 Cup Unbleached flour
1 Tbsp Baking powder
1 Cup Milk
1 Cup Blueberries

Combine the margarine, sugar, and egg substitute in a large bowl. Into a medium bowl, sift the flour and baking powder. Alternately add the flour mixture and the milk to the egg mixture. Beat until the batter looks bubbly. Gently stir in the blueberries. Coat a 12-cup muffin pan with nonstick spray. Fill the muffin cups three-quarters full. Bake at 350F until a toothpick inserted in the center of a muffin comes clean, about 30 minutes.

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