Blueberry Yogurt Muffins

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 to 1/2 cups sugar
1/2 tsp salt
1 tsp cinnamon
2 eggs
1 1/4 cups lowfat plan or vanilla greek yogurt
3/4 cup milk 
1/4 cup butter, melted
1T lemon zest, grated or 1 tsp lemon juice
1 1/2 cups blueberries, fresh or frozen
1 T flour

Combine the dry ingredients in a medium sized bowl. In another bowl mix together the yogurt, eggs, melted butter and lemon juice/zest. Add yogurt mixture to the flour mixture. Stir with a large spoon until moistened, add milk a little bit at a time stirring as little as possible. Coat the blueberries with flour. Gently fold the blueberries into the batter.
Coat a muffin pan with cooking spray. Spoon the batter into each muffin cup, fulling filling each cup.
Top with streusel if you like.

 Bake at 375 for 18-20 minutes
Serves 12
4 Points each