Preheat oven to 375˚F (190˚C). Line 12-cup muffin tin with paper liners; set aside.
Combine gluten free pancake and baking mix with salt in medium bowl; gently toss in blueberries.
Beat Becel® Buttery Taste margarine with brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, buttermilk, vanilla and lemon peel. Gently stir in pancake and baking mixture with wooden spoon. Evenly spoon into prepared muffin pan.
Bake 25 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes on wire rack; remove from pan and cool completely.