Preheat oven to 350F. and grease muffin tins with non-fat baking spray.
Whisk together the wet ingredients, then stir in the lemon zest and vanilla extract.
Sift together the dry ingredients. Toss 1 tablespoon of dry ingredients with blueberies to keep them from sinking.
Add the dry to the wet all at once and mix very little. Fold in the blueberries gently. No not overmix.
Place in oven and turn up to 375F.
Fill tins 3/4 and bake 8 mins, turn and check after another 6. When pick comes out clean, turn out up-side down on towel to cool completely. Do not over-cook. These are better if more pale in color.
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 36|
|Calories from Fat: 21 (29%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 6.3mg||2 %|
|Sodium 62.3mg||2 %|
|Potassium 33.1mg||1 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 11.2g|
|Protein 1.5g||2 %|
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Calories per serving: 73
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