Lighter Blueberry Lemon Cream Muffins

Diabetes-friendly. IMPORTANT: This makes 24 full-sized muffins (double what most muffin recipes make), so you'll need to have 2 muffin tins ready to go.

• Ready In: 30 mins
• Serves: 24

Ingredients

• 4  eggs
• 1⁄2 cup canola oil
• 1⁄2 cup unsweetened applesauce
• 1  teaspoon vanilla
• 2  teaspoons lemon zest
• 2  cups light sour cream
• 3  cups flour
• 1  cup whole wheat flour
• 2  cups Splenda sugar substitute
• 1  teaspoon salt
• 1  teaspoon baking soda
• 2  teaspoons baking powder
• 2  cups blueberries

Directions

1. Preheat oven to 400°F.
2. Beat eggs in a medium or large mixing bowl. Add oil, applesauce, vanilla and lemon zest. Beat together (I used a whisk for all of this).
3. Gradually beat-in sour cream.
4. Combine dry ingredients and make a well in the middle. Pour wet mixture into the well and combine dry and wet ingredients. Stir only as much as needed to combine the ingredients. Do not over-stir.
5. Gently fold in blueberries.
6. Spoon into greased muffin tins.
7. Bake for 20 minutes or until a toothpick poked into the center of a muffin comes out clean.