high protein lemon blueberry muffins

Banana Bread

High Protein Lemon Blueberry Muffins

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.