Description
A delightful blend of sweet blueberries and zesty lemon in a high-protein muffin.
Ingredients
1¼ cups whole-wheat flour
1¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsweetened applesauce
1 cup Greek yogurt
8 tablespoons granulated sugar
2 large eggs
¼ cup whole milk
1½ teaspoons grated lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries
Instructions
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.
3. In another bowl, combine applesauce, Greek yogurt, sugar, eggs, milk, lemon zest, lemon juice, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
8. Let muffins cool on a wire rack before serving.
Notes
Use fresh or frozen blueberries, but if frozen, do not thaw before adding.
Adjust sweetness or lemon to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg