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all-purpose whole wheat pastry flour baking powder kosher salt sugar eggs yogurt vanilla lemon zest oats fresh blueberries
Viewed: 27 - Published at: 9 years agoIngredients
- 1 cup All-purpose Flour
- 1 cup Whole Wheat Pastry Flour
- 2 teaspoons Baking Powder
- 3/4 teaspoons Kosher Salt
- 1/4 teaspoons Baking Soda
- 1/2 cups Granulated Sugar
- 1/4 cups Light Brown Sugar, Packed
- 1/4 cups Canola Oil
- 2 whole Eggs (large)
- 3/4 cups Natural Unsweetened Applesauce
- 1/2 cups Plain Low-fat Yogurt
- 1/4 cups Low-fat Buttermilk
- 1 teaspoon Vanilla Extract
- 1-1/2 teaspoon Finely Grated Lemon Zest
- 1/2 cups Old Fashioned Rolled Oats
- 1-1/4 cup Fresh Blueberries
Method
- Position a rack in the center of the oven and preheat oven to 400°F. Coat a 12-cup standard muffin pan with cooking spray.
- In a medium bowl, whisk together both flours, baking powder, salt, and baking soada.
- In a large bowl, beat together both sugars, oil and eggs until the mixture is pale and slightly frothy. Whisk in the applesauce, yogurt, buttermilk, vanilla, and lemon zest. Add in flour mixture, mixing only until combined. Do not overmix. Fold in oats and blueberries.
- Divide the batter among the muffin cups, filling them to the top. Bake until a toothpick inserted in the center of one of the muffins comes out clean, 20 to 25 minutes.
- Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and then unmold. Serve warm or let cool completely and store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.
