Nutrition information is calculated using an ingredient database and should be considered an estimate
Preheat oven to 400°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.
Combine 1 tablespoon sugar with lemon peel; set aside.
Combine flour, baking powder and salt in medium bowl; set aside.
Toss blueberries with 1 tablespoon flour mixture in small bowl; set aside.
Beat I Can't Believe It's Not Butter! Stick with remaining 1 cup sugar in large bowl until smooth. Beat in eggs and vanilla until blended, scraping sides occasionally. Alternately beat in flour mixture and milk just until blended, beginning and ending with flour mixture. Gently fold in blueberries. Evenly spoon batter into prepared pan; sprinkle with lemon mixture.
Bake 23 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely.
For BLUEBERRY MUFFIN COFFEE CAKE, prepare batter as above. Spoon into greased 9-inch round cake pan, then sprinkle with lemon mixture. Bake at 350° for 45 minutes or until toothpick inserted in center comes out clean. Cool as above. For a LEMON GLAZE, blend 1/4 cup confectioners sugar with 2 teaspoons lemon juice; drizzle over cooled cake.