These Whole Wheat Blueberry Lemon Muffins are a delicious, healthy breakfast or snack that you can enjoy while on the go!
blueberries, lemon, Whole Wheat Flour
Servings: 10-12 muffins
Author: Rachel (littlechefbigappetite)
2cupswhole wheat pastry flour(you can substitute whole wheat flour, but expect a denser muffin)
1/2cuppacked brown sugar or coconut sugar
1Tablespoongrated lemon zest,from about 2 lemons
3Tablespoonsmilk(I used skim milk, but oat milk or almond milk also work)
Preheat oven to 325 degrees F. Grease a standard 12 cup muffin tray or line with baking liners and grease the liners.
In a large bowl combine the flour, brown sugar, baking soda and salt. In a medium bowl, whisk together the applesauce, lemon zest, butter, egg, vanilla and milk. Gently fold in the blueberries. Try not to over mix the batter.
Scoop the batter evenly into the muffin cups. Place the muffin tray on the middle rack of the oven and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Remove the muffins from the tray and allow them to cool on a wire rack.