Blueberry-Peach Muffins

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 2/3 cup brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 (6 ounce) container fruit on the bottom peach yogurt
• 1 large egg
• 2 large egg whites
• 1/4 cup butter, melted
• 1 cup fresh blueberries
• 1/2 cup low-fat granola, lightly crushed

1. Heat your oven to 350u0b0F Coat a 12 cup muffin pan with nonstick cooking spray. On waxed paper, sift together the flour, sugar, baking soda and salt.
2. In a large bowl, whisk together the yogurt, 1/4 cup water, egg, egg whites and melted butter. Stir the flour mix into the yogurt mix just until moistened. Gently fold in the blueberries.
3. Divide the batter evenly among the prepared muffin cups, about a heaping 1/4 cup batter for each cup. Sprinkle the crushed granola over all the muffin tops(dividing evenly).
4. Bake muffins at 350u0b0F for 20 minutes or until golden around the edges. Let the muffins cool in the pan on a wire rack for 5 minutes. Transfer muffins directly to rack; serve warm, if desired. Enjoy!

flour, whole wheat flour, brown sugar, baking soda, salt, peach yogurt, egg, egg whites, butter, fresh blueberries, lowfat granola

Taken from www.food.com/recipe/blueberry-peach-muffins-140673 (may not work)