Active Time:20 minsTotal Time:45 minsServings:12Jump to Nutrition Facts

Active Time:20 minsTotal Time:45 minsServings:12

Active Time:20 mins

Active Time:

20 mins

Total Time:45 mins

Total Time:

45 mins

Servings:12

Servings:

12

Jump to Nutrition Facts

Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia Levy

overhead view of all ingredients in various bowls/cups

Cook Mode(Keep screen awake)Ingredients1 ¼cupswhole-wheat flour1 ¼cupsall-purpose flour1tablespoonbaking powder1teaspoonbaking soda½teaspoonsalt1cupunsweetened applesauce1cupwhole-milk plain strained (Greek-style) yogurt¼cupwhole milk1 ½teaspoonsgrated lemon zest2tablespoonslemon juice2large eggs1teaspoonvanilla extract8tablespoonsgranulated sugar, divided2cupsfreshorfrozen blueberries

Cook Mode(Keep screen awake)

Ingredients

1 ¼cupswhole-wheat flour

1 ¼cupsall-purpose flour

1tablespoonbaking powder

1teaspoonbaking soda

½teaspoonsalt

1cupunsweetened applesauce

1cupwhole-milk plain strained (Greek-style) yogurt

¼cupwhole milk

1 ½teaspoonsgrated lemon zest

2tablespoonslemon juice

2large eggs

1teaspoonvanilla extract

8tablespoonsgranulated sugar, divided

2cupsfreshorfrozen blueberries

DirectionsPreheat oven to 375°F. Line a 12-cup muffin tin with paper liners or coat with cooking spray.Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl until combined.Whisk applesauce, yogurt, milk, lemon zest, lemon juice, eggs, vanilla and 7 tablespoons sugar in another medium bowl until combined. Add the flour mixture; whisk until just combined. Using a rubber spatula, gently fold in blueberries until evenly distributed.Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia LevySpoon the batter into the prepared muffin cups, about a scant 1/2 cup each. Sprinkle the tops evenly with the remaining 1 tablespoon sugar.Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia LevyBake until golden and a toothpick inserted in the center comes out clean, 22 to 26 minutes. Cool in the pan for 5 minutes; transfer to a wire rack. Serve warm or at room temperature.Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia LevyTo make aheadStore in an airtight container at room temperature for up to 1 week.Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia LevyOriginally appeared: EatingWell.com, August 2023

Directions

Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or coat with cooking spray.Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl until combined.Whisk applesauce, yogurt, milk, lemon zest, lemon juice, eggs, vanilla and 7 tablespoons sugar in another medium bowl until combined. Add the flour mixture; whisk until just combined. Using a rubber spatula, gently fold in blueberries until evenly distributed.Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia LevySpoon the batter into the prepared muffin cups, about a scant 1/2 cup each. Sprinkle the tops evenly with the remaining 1 tablespoon sugar.Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia LevyBake until golden and a toothpick inserted in the center comes out clean, 22 to 26 minutes. Cool in the pan for 5 minutes; transfer to a wire rack. Serve warm or at room temperature.Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia LevyTo make aheadStore in an airtight container at room temperature for up to 1 week.Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia Levy

Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or coat with cooking spray.

Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl until combined.

Whisk applesauce, yogurt, milk, lemon zest, lemon juice, eggs, vanilla and 7 tablespoons sugar in another medium bowl until combined. Add the flour mixture; whisk until just combined. Using a rubber spatula, gently fold in blueberries until evenly distributed.

Overhead view of bowl of muffin batter and whisk and a container of blueberries on the side

Spoon the batter into the prepared muffin cups, about a scant 1/2 cup each. Sprinkle the tops evenly with the remaining 1 tablespoon sugar.

overhead view of bowl of batter and muffin tin with muffin liners, some filled with batter

Bake until golden and a toothpick inserted in the center comes out clean, 22 to 26 minutes. Cool in the pan for 5 minutes; transfer to a wire rack. Serve warm or at room temperature.

overhead view of cooked muffins in a muffin tin with one muffin turned on its side

To make ahead

Store in an airtight container at room temperature for up to 1 week.

cooked blueberry muffins on a serving board and a muffin tin in the background

Originally appeared: EatingWell.com, August 2023

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Nutrition Facts(per serving)207Calories3gFat40gCarbs8gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.