Preheat the oven to 325 degrees. Grease a 12 cup muffin tin with cooking spray. Set aside.
In a medium bowl, combine the yogurt, butter, honey, egg, vanilla, cinnamon, and salt with a whisk. Stir in the oats, coconut and almonds.
Divide the granola mixture into the muffin cups (you should have enough for 12 cups).
Spray a table/cereal spoon with cooking spray. Use the back of the spoon to push the granola mixture down and up the sides to fit the shape of the cup. Spray again as needed to keep the granola from sticking to the spoon.
Bake the cups in the center rack of your oven for 20-30 minutes until they are golden brown (time can vary with different ovens). Remove from oven and let cool for 10-15 minutes before carefully removing with the tip of a paring knife. Cool completely on a wire rack.
Fill the cups with 1/3 cup of yogurt mixed with fruit.
Cups tend to keep in an airtight container at room temperature for up to 1 week.
*1/3 cup of fat-free vanilla Greek yogurt and 2 T of blueberries were used for the nutritional analysis.