Ingredients:
1/4 c Plain yogurt                                                 1/3 c Sugar
1 Egg white                                                           2 1/3 c All-purpose flour
1 tbsp + 1 tsp. baking powder                           1/2 tsp Salt
1 c Skim milk                                                        1 1/2 tsp Vanilla extract
1 1/2 c Fresh blackberries                                 1/4 c Sugar
1/4 c All-purpose flour                                        2 tsp Ground cinnamon
1 tbsp Margarine

Glaze:
3 tbsp Lemon juice 1 c Powdered sugar

Directions:
Cream yogurt and 1/3 c. sugar together, beating at medium speed with an electric mixer until light and fluffy. Add egg, beating well. Combine the flour, baking powder and salt. Add to creamed mixture alternately with milk, stirring well after each addition. Stir in vanilla extract and fold in blackberries. Spoon batter into greased muffin pan, filling two-thirds full. Combine the sugar, flour, cinnamon and margarine with a pastry blender until mixture resembles crumbs. Sprinkle on top of muffin batter. Bake at 375 F. for 25 to 30 minutes or until golden brown. Remove from pans immediately and cool on wire rack.
Combine ingredients for glaze. When muffins are cool, Drizzle glaze on top.

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