Preheat oven to 350 degrees. Line 12 muffins cup with paper liners or spray cups.
Blend together dry ingredients. Add yogurt, egg whites, and vanilla extract. Stir just until the dry ingredients are moistened. Fold in the blueberries.
Fill muffin cups 3/4 full. Bake 16 to 18 minutes or until wooden pick inserted into center comes out clean.
Remove the muffin tin from the oven and allow it to sit for 5 minutes. Serve warm or at room temperature.
Nutrition Information:
106 Cal., 0.9 g. fat, 2.9 g. fiber
