Lighter Blueberry Lemon Cream Muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 24
• 4 eggs
• 1/2 cup canola oil
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla
• 2 teaspoons lemon zest
• 2 cups light sour cream
• 3 cups flour
• 1 cup whole wheat flour
• 2 cups splenda sugar substitute
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 cups blueberries

Recipe

• 1 preheat oven to 400°f.
• 2 beat eggs in a medium or large mixing bowl. add oil, applesauce, vanilla and lemon zest. beat together (i used a whisk for all of this).
• 3 gradually beat-in sour cream.
• 4 combine dry ingredients and make a well in the middle. pour wet mixture into the well and combine dry and wet ingredients. stir only as much as needed to combine the ingredients. do not over-stir.
• 5 gently fold in blueberries.
• 6 spoon into greased muffin tins.
• 7 bake for 20 minutes or until a toothpick poked into the center of a muffin comes out clean.