Simple Blueberry Almond Muffins

🧂 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

• 1 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.
• 2 In a medium bowl, whisk together the whole wheat flour, all purpose flour,
  baking powder, baking soda, and salt. Set aside.
• 3 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.
• 4 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.
• 5 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.

Nutrition Info