Blueberry Corn Muffins

2/3 c. firmly packed light brown sugar
4 c. all purpose flour
1/2 c. yellow cornmeal
2 t. baking powder
2 t. baking soda
1/2 t. salt
2 c. vanilla nonfat yogurt
1/2 c. egg substitute
1/4 c. water
1/4 c. margarine or sweet butter, melted
2 t. pure vanilla extract
2 c. blueberries Directions:

Preheat the oven to 400. Grease 12 large muffin cups or line with paper liners. Reserve 1 Tablespoon of the brown sugar. Sift the flour, the remaining sugar, the cornmeal, baking powder, soda, and salt together. Set aside.

In a large mixing bowl, stir together the yogurt, egg substitute, water, melted margarine and vanilla. Add the dry ingredients and mix only until well moistened. Gently fold in the blueberries. Spoon the batter into the prepared muffin cups, filling them about two-thirds full. Sprinkle with the reserved sugar. Bake for 15 minutes, or until lightly browned. Cool the muffins on a rack.