Lemon Blueberry Poppy Seed Muffins

Finished Product - Muffins Ready To Eat

For anyone who lives in New York City, you know that rainy days are the absolute worst! So, I figured what better way to spend my rainy Thursday than making some yummy and healthy muffins for my roommate and I! The best part ... they're only 159 calories each!

xo, Kristen

Ingredients:

1 C. Flour 1 C. Whole Wheat White Flour 1/2 Tsp. Salt 1 1/2 Tsp. Baking Powder 1/2 Tsp. Baking Soda 1/4 C. Sugar 2 Tbsp. Poppy Seeds 2 Egg Whites 1/4 C. Oil 1/4 C. Unsweetened Applesauce 1 C. Plain Fat Free Greek Yogurt 1/4 C. Honey 1 Lemon, Juiced & Zested 1 C. Blueberries

Directions:

Preheat your oven to 375 degrees F. Either spray your muffin tin or line it with cupcake/muffin holders. In a medium bowl, mix the flours, baking powder and soda, sugar, and poppy seeds. Dry Ingredients Mixed Together

In a separate, large bowl, whisk together the egg whites, oil, applesauce, yogurt, honey, lemon juice, and lemon zest. Add the dry ingredients with the egg mixture and stir until just combined. Add the blueberries and gently fold them into the mixture.All Ingredients Mixed Together

Bake for 16-18 minutes (or until you can put a toothpick in the middle and it comes out with nothing on it!).Muffin Mix In Pan Before Baking

Cool on a wire rack.

A Few Adaptations…

That is the exact recipe that I got off Pinterest, however I decided to make a few little changes to my muffins!  Instead of doing ¼ cup oil and a ¼ cup applesauce, I just did a ½ cup applesauce (oil makes them a little greasier and adds calories!).  I also used honey flavored Greek yogurt, rather than plain (just because that’s what I had!). And, rather than using both types of flour, I just used 2 cups of regular flour (I know the whole wheat flour is a lot better for you, but I didn’t want to buy both so I just used the one!).  But, the muffins came out great and they’re super yummy… not too much lemon, but just enough to taste it! And, you don’t have to feel bad about eating them.

 Finshed Product - Muffins Ready To Eat

Finished Product - Muffins Ready To Eat

Preheat your oven to 375 degrees F.

Either spray your muffin tin or line it with cupcake/muffin holders.

In a medium bowl, mix the flours, baking powder and soda, sugar, and poppy seeds.

In a separate, large bowl, whisk together the egg whites, oil, applesauce, yogurt, honey, lemon juice, and lemon zest.

Add the dry ingredients with the egg mixture and stir until just combined.

Add the blueberries and gently fold them into the mixture.

Bake for 16-18 minutes (or until you can put a toothpick in the middle and it comes out with nothing on it!).

Cool on a wire rack.

This is a Kristen Booth post.