Simple Blueberry Almond Muffins
Simple blueberry almond muffins lightened up with whole wheat flour and applesauce and topped with sliced almonds.
Ingredients
- ¾ cup (90g) whole wheat flour
- ¾ cup (90g) unbleached all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 3 tablespoons (45g) unsalted butter softened
- ½ cup (100g) granulated sugar
- 1 large egg room temperature
- ¾ cup whole fat Greek yogurt
- 2 tablespoons (⅛ cup) unsweetened apple sauce
- zest of 1 lemon
- ¾ cup fresh blueberries
- sliced almonds
Instructions
- Preheat oven to 375°F (190°C) with a rack in the center position. Line a muffin pan with paper liners (this recipe yields 9 muffins) or lightly grease with baking spray. Set aside.
- In a medium bowl, whisk together the whole wheat flour, all purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar with a hand-held mixer. Add the egg, Greek yogurt, apple sauce, and lemon zest and beat until smooth.
- Add the dry flour mixture to the wet ingredients and mix together until the flour has just been absorbed. It will be thick and dough-like in texture. Gently fold in the blueberries. Distribute the batter evenly among 9 muffin cups and sprinkle sliced almonds onto the top of each muffin.
- Bake for 12 to 16 minutes or until golden brown and toothpick inserted comes clean. Place on rack and let the muffins cool in the pan for 5 minutes. Remove from the pan and transfer to a rack. Serve slightly warm with butter.
Serving: 1serving, Calories: 251kcal, Carbohydrates: 35g, Protein: 8g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Cholesterol: 32mg, Sodium: 197mg, Fiber: 3g, Sugar: 14g