1 ¼ cups whole-wheat flour 1 ¼ 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 ¼ cup whole milk 1 ½ teaspoons grated lemon zest 2 tablespoons lemon juice 2 large eggs 1 teaspoon vanilla extract 8 tablespoons granulated sugar, divided 2 cups fresh or frozen blueberries
STEP-1
Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or coat with cooking spray.
STEP-2
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl until combined.
STEP-3
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.
STEP-4
Using a rubber spatula, gently fold in blueberries until evenly distributed. Spoon the batter into the prepared muffin cups, about a scant 1/2 cup each. Sprinkle the tops evenly with the remaining 1 tablespoon sugar.
STEP-5
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.