Blueberry Lemon Muffins

Makes 18 muffins.



Preheat oven to 400 degrees. Lightly spray a 12 muffin cup pan with nonstick cooking spray. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt until well blended.

In a small bowl, whisk yogurt, eggs, 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 ¼ cup batter; sprinkle each with about 1 tsp of granola, if desired.

Bake for 15 minutes or until muffins spring back when touched lightly in center . Remove muffins from pan; cool on wire racks.  Repeat with remaining batter. Makes 18 muffins.

Nutrition Per Serving

144 Calories, 23g Carbs, 3g Protein, 5g Fat
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