Size 1 QuartGift Jar with wide mouth , a canning jar
1 small plastic lunch bag with a good seal
16 inches of  ribbon
1 tiny wire whisk
1 large rubber band
1 large envelope (Punch a hole in the upper left corner of the envelope.)

1. Combine in a medium mixing bowl  flour, baking powder, baking soda, ground cinnamon, nutmeg  and salt ( do not add brown sugar)

2. After well mixed add in blueberries.

3. Using a funnel, pour ingredients into the jar.

4. In a small plastic bag, place the dark brown sugar in and completely close. Place bag on top of other ingredient int he jar. . Close jar tightly and secure  the small wire whisk with a rubber band around the lid.

5.  Type baking instructions (see below) on a pretty piece of paper or card, and tuck inside the envelope. Tie instruction card with a pretty ribbon covering the rubber band to the jar.

Per muffin: 158 calories, 30 grams carbohydrates, 3 grams fat (less than
1 gram saturated fat), 18 milligrams cholesterol, 1 gram fiber. Makes 12.

Ingredients:
2 cups all-purpose unbleached flour (spoon into measuring cup and level top)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2/3 cup packed dark brown sugar

The dry mix keeps for 3 months. Store in a cool, dark cupboard

1. Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly spray twelve 2 3/4-by-1 1/2 inch nonstick muffin cups with oil.

2. Empty the dry  ingredients for the muffins into a medium bowl. Set
aside.

3. In another medium bowl, using a handheld electric mixer set at medium
speed, beat the 3/4 cup low-fat (or regular) buttermilk, 3/4 cup unsweetened applesauce, 2/3 cup packed dark brown sugar (from the plastic bag with a good seal), 1 large egg, 1 1/2 tablespoons canola or vegetable oil and1 teaspoon vanilla extract until frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. The batter will be thick. Do not over mix.

4. Divide the batter equally among the prepared muffin cups. Bake until
the tops spring back when pressed gently in the center, about 20 minutes. Do not over bake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.