Instructions: Preheat oven to 350 F. Spray twelve 2 1/2x1 1/4-inch muffin-pan cups with nonstick cooking spray.

In large bowl, combine flour, sugar, baking powder, lemon peel, baking soda and salt. With pastry blender or two knives, used scissor-fashion, cut in corn-oil spread until mixture resembles coarse crumbs.

In cup, mix buttermilk and egg substitute until blended; stir into flour mix- ture just until flour is moistened. Gently fold in blueberries.

Spoon batter into prepared muffin cups. Bake 25 to 30 minutes until muffins are golden and toothpick inserted in center comes out clean. Remove muffins from pan. Serve warm. Or, cool on wire racks to serve later.

Makes 1 dozen muffins.

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