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Blueberry Muffins

2 cups all-purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup low-fat lemon yogurt
1/2 cup applesauce
2 Tbsp canola oil
1 tsp grated lemon zest
1 cup blueberries, fresh is best

Preheat oven to 400F.

Combine the flour, sugar, baking powder, soda and salt in a large
bowl. Combine the egg whites, yogurt, applesauce, oil and lemon
zest in a second bowl. Pour wet mixture into dry ingredients and
mix until just combined. Do not over mix, or muffins will be tough.
Fold in blueberries. Pour batter into 12 muffin cups sprayed lightly
with cooking spray.

Bake for 25 to 30 minutes. Remove to a rack and cool.

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