Instructions: Heat oven to 400 degrees. Spray 12 muffin cups with nonstick cooking spray. Toss blueberries with 1-tablespoon flour and set aside. Beat yogurt, oil, vanilla and egg substitute in a large bowl. Add remaining ingredients and mix just until moist (dont overmix, batter should be lumpy). Gently mix in blueberries. Divide batter evenly into muffin cups (should be about 2/3 full) and bake about 15 minutes or until lightly browned on top. Remove from pan and allow to cool on a wire rack.

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