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Ingredients

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Directions

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  • Heat oven to 350°F. Coat a standard 12-indentation muffin pan with nonstick cooking spray. On waxed paper, sift together the flour, sugar, baking soda and salt.

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  • In a large bowl, whisk together the yogurt, 1/4 cup water, the egg, egg white and melted butter. Stir the flour mixture into the yogurt mixture just until moistened. Gently fold in blueberries.

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  • Divide batter evenly among the prepared muffin indentations, about a heaping 1/4 cup batter for each. Sprinkle crushed granola over all muffin tops (dividing evenly).

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  • Bake muffins at 350°F for 20 minutes or until crowned and golden around the edges. Let muffins cool in the pan on a wire rack for 5 minutes. Transfer muffins directly to rack; serve slightly warm, if desired.

Nutrition Facts

195 calories; 5 g total fat; 3 g saturated fat; 29 mg cholesterol; 135 mg sodium. 34 g carbohydrates; 1 g fiber; 4 g protein;

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