Ingredients

• zest and juice of 1 lemon (about 1 Tbsp zest and 2 Tbsp juice)
• 1/2 cup plain nonfat yogurt
• 1/4 cup vegetable oil
• 1/2 cup applesauce
• 1 tsp vanilla
• 1/4 cup milk (I used almond milk)
• 2 cups whole wheat pastry flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup evaporated cane juice (or granulated sugar)
• 1 egg white
• pinch cream of tartar
• 1 cup blueberries

Directions

1. Preheat the oven to 350 and grease or line a 12-cup muffin pan.

2. Stir together the lemon juice, yogurt, oil, applesauce, vanilla, and milk.

3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

4. Gently stir the wet ingredients into the dry.

5. In yet another bowl, whisk the egg white with a pinch of cream of tartar until soft peaks form. Fold into the batter, then fold in the blueberries and lemon zest.

6. Divide evenly into the muffin pan and bake for 15-20 minutes, or until a toothpick comes out clean. Cool in the pan 5 minutes then remove muffins from the pan and transfer to a wire rack to cool completely.

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