Gluten Free Blueberry Buttermilk Muffins

• 2 1/2 cups gluten free pancake and baking mix
• 1/4 teaspoon salt
• 2 cups fresh blueberries
• 1/2 cup margarine Becel Buttery Taste
• 1 1/2 cups firmly packed light brown sugar
• 2 large eggs
• 1 cup low fat buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon peel finely

1. Step 1: Preheat oven to 375 F (190 C). Line 12-cup muffin tin with paper liners; set aside.
2. Step 2: Combine gluten free pancake and baking mix with salt in medium bowl; gently toss in blueberries.
3. Step 3: Beat Becel Buttery Taste margarine with brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, buttermilk, vanilla and lemon peel. Gently stir in pancake and baking mixture with wooden spoon. Evenly spoon into prepared muffin pan.
4. Step 4: Bake 25 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes on wire rack; remove from pan and cool completely.

gluten free, salt, fresh blueberries, margarine, brown sugar, eggs, buttermilk, vanilla

Taken from www.yummly.com/recipe/Gluten-Free-Blueberry-Buttermilk-Muffins-1657483 (may not work)