Her teacher was getting married two weeks after Teacher Appreciation Week, so I knew she was watching her diet. I substituted some ingredients to make them slightly healthier and omitted the streusel from the original recipe. If you want to make these even healthier, you can substitute part or all of the all-purpose flour with whole wheat flour.
I've got to tell you - these were the BEST blueberry lemon muffins I've made to date. You all know I've been on a blueberry muffin kick lately, and these are solidly in the #1 spot. My main complaint with fruit-based muffins is that they are either too dry or too wet. Many muffins that contain Greek yogurt tend to get soggy overnight and the resulting muffin tastes more like a bread pudding the next day.
These muffins kept their texture and did not turn to mush or dry out. They retained their chewiness at least 5 days after I baked them and tasted just as good as the day they were baked (actually they tasted better, since the lemon juice and zest got to hang out in the muffin a bit longer). I'm bookmarking this recipe and will make it my go-to blueberry muffin from now on. You should too.
Blueberry lemon Greek yogurt muffins
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup applesauce
- 1 and 1/2 cups sugar
- 2 eggs
- 1 cup Greek yogurt
- Zest and juice of one lemon
- 2 cups blueberries, fresh or frozen (if frozen, do not thaw)
Preheat your oven to 350 degrees F. Grease 2 standard muffin tins and set aside.
In a large bowl, whisk together the flour, baking powder and baking soda. Set aside.
In a medium sized bowl, mix together the applesauce, sugar, eggs, Greek yogurt, lemon zest and lemon juice.
Pour the applesauce mixture into the large bowl with the dry ingredients. Gently fold until the mixture is about 80% incorporated (you may see some areas with dry ingredients, and that is OK). Gently add the blueberries in and fold until the mixture is just incorporated. Do not over mix.
Transfer the batter into your prepared muffin pans and fill each well about 2/3 to 3/4 full.
Bake in your preheated oven for 22-24 minutes or until a toothpick inserted in the center comes out clean.
Muffins should be stored in an airtight container at room temperature and will keep for about 5 days. They can also be frozen and reheated.
Yield: 18 muffins (the original source said 24 muffins, but I only got 18)
Source: Ever so slightly adapted from Lovely Little Kitchen