Yield: 18 muffins.
2 cups flour
3/4 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup lemon yogurt
2 eggs, lightly beaten
1 egg white
1/3 cup melted butter
1 cup fresh blueberries
1/3 cup granola cereal (optional)
Preheat oven to 400°F. Lightly spray muffin pans with nonstick cooking spray. In a large bowl, combine flour, sugar, baking powder, baking soda and salt until wellblended. In a small bowl, whisk yogurt, eggs and egg white, and melted butter until blended. Stir yogurt mixture into flour mixture just until combined. Stir in blueberries. Into each muffin cup, spoon about 1/4 cup batter; sprinkle top with approximately 1 tsp. of granola, if desired. Bake until golden brown, about 15 minutes.
