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 strained yogurt ensures the muffins stay moist on the inside. The yogurt also provides a boost of satisfying protein, making these muffins perfect for breakfast or snack time. If using frozen blueberries, there’s no need to thaw them beforehand. They will add a purple hue to the batter, but it won’t affect the delicious end result.
Ingredients
- 1¼ cups whole-wheat flour
- 1¼ 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
- 8 tablespoons granulated sugar, divided
- 2 large eggs
- ¼ cup whole milk
- 1½ teaspoons grated lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
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.
- Spoon the batter into the prepared muffin cups, about a scant ½ 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, 22 to 26 minutes. Cool in the pan for 5 minutes; transfer to a wire rack. Serve warm or at room temperature.