Blueberry Lemon Muffins

Preheat the oven to 400ºF. Line 2 muffin pans (18 muffins) with paper liners and lightly spray with cooking spray.

Combine flours, sugar, baking powder, baking soda, salt and lemon zest in a medium bowl; set aside.

In a separate bowl combine the melted butter, applesauce, eggs, yogurt, milk and vanilla extract. Add to the flour mixture, stirring just until moist. Gently fold in the blueberries.

Spoon the batter into 18 muffin tins. Sprinkle turbinado sugar over the tops of the muffins.

Bake for 18-20 minutes, until light golden and an inserted toothpick come out clean.

Notes:
These are not very sweet muffins. Add up to 1/2 cup more sugar for a sweeter muffin.
Do not overmix the muffin batter or the muffins become to dense. There should be lumps in the batter.

Calories per muffin: 85, Fat: .07, Cholesterol: .01, Sodium: 90, Potassium: 56, Carbs: 16, Fiber: 1.3, Sugar: 5.1, Protein: 3.3