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
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Preheat the oven to 350 and grease or line a 12-cup muffin pan.
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Stir together the lemon juice, yogurt, oil, applesauce, vanilla, and milk.
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In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
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Gently stir the wet ingredients into the dry.
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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.
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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.