Blueberry-Lemon Muffins

( blueberry )

2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat lemon yogurt
2 eggs, lightly beaten
1 egg white
1/4 cup melted butter
1 cup fresh blueberries

Preheat oven to 400 degrees. Lightly spray 18 muffin cups with nonstick cooking spray. In a large bowl, combine flour, sugar, baking powder, baking soda and salt until well blended. Stir yogurt mixture into flour mixture just until combined. Stir in blueberries. Into each muffin cup, spoon about 1/4 cup batter; sprinkle with one teaspoon of granola, if desired. Bake until golden brown, about 15 minutes. Remove muffins from cups, cool on wire racks. Repeat with remaining batter, partially filling empty cups with water. Yields 18 muffins.

Calories: 131, protein: 3g, fat: 3.5g, carbohydrate: 22g