These lemon-blueberry muffins are so good, you’ll think they came straight from a bakery. A sprinkle of sugar creates a nice crunch on the outside, while yogurt ensures the muffins stay moist on the inside. If using frozen blueberries, there’s no need to thaw them beforehand. They will add a purple hue to the batter, but it won’t affect the delicious end result.

High-Protein Lemon-Blueberry Muffins

Makes 12 muffins

Active Time: 20 minutes

Total Time: 45 minutes

1 1/4 cups whole-wheat flour

1 1/4 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsweetened applesauce

1 cup whole-milk plain Greek-style yogurt

1/4 cup whole milk

1 1/2 teaspoons grated lemon zest

2 tablespoons lemon juice

2 large eggs

1 teaspoon vanilla extract

8 tablespoons granulated sugar, divided

2 cups fresh or frozen blueberries

1. Preheat oven to 375 F. Line a 12-cup muffin tin with paper liners or coat with cooking spray.

2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl until combined.

3. Whisk applesauce, yogurt, milk, lemon zest, lemon juice, eggs, vanilla and 7 tablespoons sugar in another medium bowl until combined. Add the flour mixture; whisk until just combined. Using a rubber spatula, gently fold in blueberries until evenly distributed.

4. Spoon the batter into the prepared muffin cups, a scant 1/2 cup each. Sprinkle the tops evenly with the remaining 1 tablespoon sugar.

5. Bake until golden and a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan for 5 minutes; transfer to a wire rack. Serve warm or at room temperature.

Make-ahead tip: Store in an airtight container at room temperature for up to one week.

Recipe nutrition per serving: 207 Calories, Total Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 34 mg, Carbohydrates: 40 g, Fiber: 4 g, Total Sugars: 14 g, Added Sugars: 8 g, Protein: 8 g, Sodium: 344 mg, Potassium: 100 mg, Phosphorus: 68 mg, Iron: 2 mg, Folate: 46 mcg, Calcium: 64 mg, Vitamin A: 76 IU, Vitamin C: 4 mg, Vitamin D: 9 IU.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.