Ingredients (makes 12 muffins):
- 1 C. all purpose flour
- 1/2 C. whole wheat flour
- 3/4 C. white sugar
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1/3 C. applesauce
- 1 egg
- 1 Tbsp. lemon juice
- 1 Tbsp. lemon zest
- 1/3 C. milk
- 1 C. fresh blueberries
- For a lemony glaze, 2 Tbsp. lemon juice and 1/4 C. powdered sugar
Instructions:
- Preheat oven to 400 degrees F.
- Lightly spray muffin pan with cooking spray.
- Mix dry ingredients together.
- Mix wet ingredients in a separate bowl.
- Add wet ingredients and blueberries to the dry mixture. Mix gently until the flour is moistened (don’t over mix.)
- Fill each muffin hole about 3/4 of the way (if you have leftover batter, go ahead and fill some of the muffins up to the top).
- Bake for 15-20 minutes.
- To make the glaze, just mix 2 Tbsp. lemon juice with 1/4 C. powdered sugar. Drizzle the glaze on tops of the muffins after you take them out of the muffin pan.
