2 c. all-purpose flour
1/3 c. sugar
4 tsp. low-sodium baking powder
1/4 c. Fleischmann's 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 inch muffin pan cups. Bake at 400 degrees for 25 minutes or until done. Let cool in pan 5 minutes. Remove and serve warm. Makes 1 dozen.

NUTRITION INFORMATION per muffin: Calories - 152, Sodium (mg) - 24, Cholesterol (mg) - 0, Fat (gm) - 4.