Better Blueberry Muffins

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READY IN: 1hr 5mins
Recipe by ratherbeswimmin

In 'Comfort Food Fix' by Ellie Krieger

Ingredients Nutrition

Directions

  1. Preheat oven to 400°; coat a 12-cup muffin pan with cooking spray.
  2. In a bowl, whisk together the flours, baking powder, baking soda, and salt.
  3. In a big bowl, beat together the sugar, oil, and eggs, until the mixture is light yellow and slightly frothy.
  4. Whisk in the applesauce, yogurt, milk, vanilla, and lemon zest.
  5. Stir the dry ingredients into the wet, mixing just enough to combine them; do not overmix.
  6. Gently stir in the blueberries.
  7. Pour the batter into the prepared muffin pan.
  8. Tap the pan on the counter a few times to remove any air bubbles.
  9. Bake until a pick comes out clean, about 20 minutes.
  10. Let cool on a wire rack for 15 minutes; run a knife around them to loosen and unmold.
  11. Enjoy warm or let cool completely before storing in an airtight container in the refrigerator for up to 3 days or wrap individually and freeze for up to 3 months.
  12. Per muffin-200 calories, total fat 6 gm, carb 34 gm, fiber 3 gm.

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