Blueberry Corn Muffins Ingredients: 2 cups minus 2 Tbsp. flour 1/3 cup dark brown sugar (reserve 1 Tbsp.) 1/4 cup yellow cornmeal 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 1 cup plain yogurt - reduced fat 1/4 cup water 1/4 cup egg substitute 2 Tbsp. melted margarine 1 tsp. vanilla extract 1 cup blueberries Preparation: Preheat oven to 375 degrees F. Grease muffin tins. Combine flour, sugar, cornmeal, baking powder, baking soda, and salt. In another bowl, combine yogurt, water, egg substitute, margarine, and vanilla. Mix until combined. Mix with dry ingredients Gently stir in blueberries. Spoon into cups, and top with reserved sugar. Bake 15-20 minutes.