Lemon Blueberry Greek Yogurt Muffins

• Vegetarian

• Produce

  • 1 cup Blueberries, fresh or frozen
  • 1 Lemon, juice and zest of medium

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1/4 cup Applesauce, unsweetened

• Condiments

  • 2 tbsp Honey or maple syrup

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 cup Coconut palm sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1/2 cup Whole wheat flour

• Dairy

  • 1/2 cup Greek yogurt, plain

Found on runningwithspoons.com

Description

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup plain Greek yogurt
• 1/2 cup coconut palm sugar
• 1/4 cup unsweetened applesauce
• 2 Tbsp. honey or maple syrup
• 1 tsp. vanilla extract
• 2 large eggs
• juice and zest of 1 medium lemon
• 1 cup fresh or frozen blueberries**

Directions

• Preheat oven to 350F and prepare a muffin pan by spraying cavities with cooking spray or greasing them with oil. Set aside.
• In a medium-sized mixing bowl, combine flour, baking powder, and salt. Set aside.
• In a separate large mixing bowl, combine Greek yogurt and sugar, mixing until the sugar dissolves and the mixture becomes smooth. Add applesauce, honey, vanilla extract, lemon juice, and lemon zest, mixing until well incorporated. Add eggs, one at a time, beating well after each addition.
• Gradually add flour mixture to yogurt mixture, mixing gently until just combined. Fold in blueberries.
• Divide batter evenly among the 12 muffin cups, filling about 3/4 of the way full. Batter will be on the thicker side, so use a spoon to scoop it in. Sprinkle with additional blueberries, if desired.
• Bake muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the centre comes out clean. Allow muffins to cool in pan for ~10 minutes before transferring to a wire rack to cool completely.