Low Fat Blueberry Muffins With Yogurt

These are the best muffins I have ever made! Any flavor of yogurt that you want to put with blueberries will work; it doesn't have to be lemon. I have used blueberry, and strawberry cheesecake.

• Ready In: 35 mins
• Serves: 24
• Yields: 24 muffins

Ingredients

• 2  cups flour
• 1 1⁄2 cups whole wheat flour
• 1⁄2 cup  wheat bran
• 1 1⁄4 cups white sugar
• 2 1⁄4 teaspoons baking powder
• 1 1⁄4 teaspoons baking soda
• 1  teaspoon salt
• 4  egg whites
• 1  cup lemon low fat yogurt
• 1  cup applesauce
• 4  tablespoons canola oil
• 2  teaspoons lemon zest, grated
• 2  cups blueberries

Directions

1. Preheat oven to 400 degrees.
2. Combine flour, sugar, baking powder, baking soda and salt in large bowl.
3. Combine egg whites, yogurt, applesauce, oil and zest. (The zest is optional. I don't add it).
4. Stir wet mixture into dry mixture, just until moistened.
5. Fold in blueberries (fresh or frozen).
6. Divide into muffin cups.
7. Bake for 25 minutes.