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1 1/2 c. flour             1/2 c. sugar
2 T. baking powder        1/2 t. salt
1 egg                   1/2 c. low-fat milk
1/4 c. liquid butter buds  1 1/2 c. blueberries.
Preheat oven to 400.  In lg. bowl, combine dry ingredients.  Add egg, milk, and butter buds.  Stir just until batter is moistened.  Rinse and drain blueberries and dust with additional flour.  Add to batter; lightly stir to combine.  Spray muffin tins with non-stick coating agent.  Drop 2 T. batter in each muffin cup.  Bake 20-25 minutes or until golden brown.
Each muffin contains 115 calories, 3 gm protein, 25 gm carbohydrate, 1 gm fat and 155 mg sodium.