Instructions: Beat butter until light and creamy. Beat in 1 cup sugar until mixture is light and fluffy, then beat in egg substitute and vanilla until all ingredients are blended.

Stir together flour, baking powder and salt in bowl. Combine sour cream and baking soda in separate bowl. Stir sour cream mixture into butter mixture alternately with dry ingredients. Fold in blueberries.

Spoon batter into 3 greased 6-cup muffin pans. Combine 2 tablespoons sugar and nutmeg and sprinkle over top of muffins. Bake at 350 degrees until wooden pick inserted in center comes out clean, about 20 minutes.

This recipe yields 18 muffins.

NOTES :

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