2 c. flour
1/3 c. sugar
4 tsp. low sodium baking powder
1/4 c. sweet unsalted butter
1/4 c. egg beaters (cholesterol free 99% real egg product)
1 c. skim milk
1 tsp. vanilla extract
1 c. fresh or frozen blueberries

In bowl combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Combine egg beaters, milk and vanilla. Stir into flour mixture just until moistened. Stir in blueberries, spoon into 12 greased 2 1/2 cup muffin tin cups. Bake at 400 degrees for 25 minutes or until done. Let cool in pan 5 minutes. Remove and serve warm.