These lemon-blueberry muffins are so good, you’ll think they came straight from a bakery. A sprinkle of sugar creates a nice crunch on the outside, while yogurt ensures the muffins stay moist on the inside.
High-Protein Lemon-Blueberry Muffins
Active Time: 20 minutes Total Time: 45 minutes- 1 1/4 cups whole-wheat flour
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened applesauce
- 1 cup whole-milk plain Greek-style yogurt
- 1/4 cup whole milk
- 1 1/2 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
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.
Spoon the batter into the prepared muffin cups, a scant 1/2 cup each. Sprinkle the tops evenly with the remaining 1 tablespoon sugar.
Bake until golden and a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan for 5 minutes; transfer to a wire rack. Serve warm or at room temperature.
Make-ahead tip: Store in an airtight container at room temperature for up to one week.
Recipe nutrition per serving: 207 Calories, Total Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 34 mg, Carbohydrates: 40 g, Fiber: 4 g, Total Sugars: 14 g, Added Sugars: 8 g, Protein: 8 g, Sodium: 344 mg, Potassium: 100 mg, Phosphorus: 68 mg, Iron: 2 mg, Folate: 46 mcg, Calcium: 64 mg, Vitamin A: 76 IU, Vitamin C: 4 mg, Vitamin D: 9 IU.
