Gluten Free Blueberry Buttermilk Muffins Recipe

• 2 1/2 cups (625 mL) gluten-free pancake and baking mix
• 1/4 tsp. (1 mL) salt
• 2 cups (500 mL) fresh blueberries
• 1/2 cup (125 mL) Becel Buttery Taste margarine
• 1 1/2 cups (375 mL) firmly packed light brown sugar
• 2 large eggs
• 1 cup (250 mL) low-fat buttermilk
• 1 tsp. (5 mL) vanilla extract
• 1 tsp. (5 mL) finely grated lemon peel

Directions