- 3/4 cup whole wheat flour
- 3/4 cup white whole wheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup honey, maple syrup, agave nectar or sugar
- 1/2 cup plain yogurt
- 1 egg
- 1/2 cup applesauce or apple puree
- 1/3 cup milk
- 1 6-oz pint or 1 cup blueberries, fresh or frozen
- 1 tsp lemon zest
Preheat oven to 350 degrees F. Spray, grease or line muffin pan.
In a large bowl, mix together the sugar, yogurt, egg, applesauce and milk and stir until just incorporated.
Add in the flour, baking powder and salt together until just incorporated. Do not overmix.
Gently fold in the blueberries and lemon zest.
Fill muffin cups 2/3 the way full.
Bake for 15 minutes if making mini or 20 minutes if making regular muffins, or until a toothpick inserted into the center comes out clean.
Age: 1 year and up
Gluten-Free: you can easily make these gluten-free by subing the flour listed above for the same amount of any cup-for-cup gluten-free flour.
Dairy-Free: you can use any milk and yogurt you prefer in this recipe - almond, hemp, soy, oat, etc.
Yield: 36 mini muffins, 12 regular muffins or 6 jumbo
Storage: 1 week in air-tight container on counter, 2 months in freezer.
Serving: 1mini muffin, Calories: 34kcal, Carbohydrates: 7g, Protein: 1.1g, Fat: 0.3g, Saturated Fat: 0.1g, Cholesterol: 5mg, Sodium: 37mg, Potassium: 62mg, Fiber: 0.5g, Sugar: 2.9g, Calcium: 24mg