Better Blueberry Muffins

Categories: Brunch Blueberries Breakfast

Ingredients

• cooking spray
• 1 cup all-purpose flour
• 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 unsweetened apple sauce
• 1/2 cup plain lowfat yogurt
• 1/4 cup nonfat milk
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons finely grated lemon zest
• 1 1/2 cups fresh or frozen blueberries

Directions

1. Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray

2. In a medium bowl, whisk together both flours, baking powder, baking soda, and salt

3. In a large bowl, combine sugar, oil, and eggs and mix with a handmixer until it appears light yellow and slightly frothy. Whisk in applesauce, yogurt, milk, vanilla and lemon zest. Stir the dry ingredients into the wet, mixing just enough to combine them. Fold in blueberries.

4. Divide the batter evenly among the 12 prepared muffin cups. Tap the pan on the counter a few times to remove any air bubbles. Bake for about 20 minutes or until a wooden toothpick inserted into the center of one of the muffins comes out clean.

5. Cool pan on a wire rack for 15 minutes. Run a knife around the edges of each muffin to loosen and remove from the pan. Enjoy warm or let cool completely before storing in an airtight container in the refrigerator for up to 3 days.

Email to a friend | Print this recipe | Back