Ingredients

The following ingredients have 9 Servings
  • ¾ cup (90g) whole wheat flour
  • ¾ cup (90g) unbleached all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon Diamond Crystal 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

Instruction

  • 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.