Categories: Blueberries, Breakfast, Muffins
Ingredients
- nonstick cooking spray
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour or 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/4 cup canola oil
- 2 large eggs
- 1 cup natural unsweetened applesauce
- 1/2 cup plain low-fat yogurt
- 1/4 cup nonfat milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons finely grated lemon zest
- 1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries , unthawed
Directions
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Preheat oven to 400°; coat a 12-cup muffin pan with cooking spray.
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In a bowl, whisk together the flours, baking powder, baking soda, and salt.
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In a big bowl, beat together the sugar, oil, and eggs, until the mixture is light yellow and slightly frothy.
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Whisk in the applesauce, yogurt, milk, vanilla, and lemon zest.
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Stir the dry ingredients into the wet, mixing just enough to combine them; do not overmix.
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Gently stir in the blueberries.
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Pour the batter into the prepared muffin pan.
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Tap the pan on the counter a few times to remove any air bubbles.
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Bake until a pick comes out clean, about 20 minutes.
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Let cool on a wire rack for 15 minutes; run a knife around them to loosen and unmold.
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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.
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Per muffin-200 calories, total fat 6 gm, carb 34 gm, fiber 3 gm.