Floral Separator

High-protein Lemon-blueberry Muffins

1 ¼ cups whole-wheat flour 1 ¼ cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup unsweetened applesauce 1 cup whole-milk plain strained (Greek-style) yogurt ¼ cup whole milk 1 ½ teaspoons grated lemon zest


2 tablespoons lemon juice 2 large eggs 1 teaspoon vanilla extract 8 tablespoons granulated sugar, divided 2 cups fresh or frozen blueberries


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

In a medium bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt until combined.

In another medium bowl, whisk together the applesauce, yogurt, milk, lemon zest, lemon juice, eggs, vanilla, and 7 tablespoons of sugar until combined.

Add the flour mixture to the wet ingredients and whisk until just combined. Gently fold in the blueberries until evenly distributed.

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

Bake until golden and a toothpick inserted into the center comes out clean, 22 to 26 minutes.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool further. Serve warm or at room temperature.