Better Blueberry Muffins

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• nonstick cooking spray
• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour or 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 natural unsweetened applesauce
• 1/2 cup plain low-fat yogurt
• 1/4 cup nonfat milk
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons finely grated lemon zest
• 1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries, unthawed

Recipe

• 1 preheat oven to 400°; coat a 12-cup muffin pan with cooking spray.
• 2 in a bowl, whisk together the flours, baking powder, baking soda, and salt.
• 3 in a big bowl, beat together the sugar, oil, and eggs, until the mixture is light yellow and slightly frothy.
• 4 whisk in the applesauce, yogurt, milk, vanilla, and lemon zest.
• 5 stir the dry ingredients into the wet, mixing just enough to combine them; do not overmix.
• 6 gently stir in the blueberries.
• 7 pour the batter into the prepared muffin pan.
• 8 tap the pan on the counter a few times to remove any air bubbles.
• 9 bake until a pick comes out clean, about 20 minutes.
• 10 let cool on a wire rack for 15 minutes; run a knife around them to loosen and unmold.
• 11 enjoy warm or let cool completely before storing in an airtight container in the refrigerator for up to 3 days or wrap individually and freeze for up to 3 months.
• 12 per muffin-200 calories, total fat 6 gm, carb 34 gm, fiber 3 gm.