Better Blueberry Muffins

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°; coat a 12-cup muffin pan with cooking spray.
  • In a bowl, whisk together the flours, baking powder, baking soda, and salt.
  • In a big bowl, beat together the sugar, oil, and eggs, until the mixture is light yellow and slightly frothy.
  • Whisk in the applesauce, yogurt, milk, vanilla, and lemon zest.
  • Stir the dry ingredients into the wet, mixing just enough to combine them; do not overmix.
  • Gently stir in the blueberries.
  • Pour the batter into the prepared muffin pan.
  • Tap the pan on the counter a few times to remove any air bubbles.
  • Bake until a pick comes out clean, about 20 minutes.
  • Let cool on a wire rack for 15 minutes; run a knife around them to loosen and unmold.
  • 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.
  • Per muffin-200 calories, total fat 6 gm, carb 34 gm, fiber 3 gm.
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