Instructions
1️⃣ Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
2️⃣ Mix dry ingredients:
In a large bowl, whisk together whole wheat flour, oat flour, baking powder, baking soda, salt, and cinnamon.
3️⃣ Mix wet ingredients:
In another bowl, whisk together eggs, yogurt, oil, applesauce, vanilla, and sweetener until smooth.
4️⃣ Combine mixtures:
Add wet ingredients to the dry mixture and stir gently until just combined (don’t overmix).
5️⃣ Fold in blueberries and lemon zest, if using.
6️⃣ Scoop batter evenly into muffin cups (about ¾ full).
7️⃣ Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8️⃣ Cool for 5 minutes in the pan, then transfer to a wire rack.
💙 Nutrition (per muffin, approx.):
- Calories: ~140
- Carbs: ~14g
- Protein: ~6g
- Fat: ~6g
- Sugar: ~2g (from natural fruit)
🧁 Tips & Variations:
- Swap blueberries for raspberries or diced strawberries.
- For extra fiber, add 1 tbsp chia seeds or ground flaxseed.
- Freeze leftovers — reheat for 10–15 seconds in the microwave for a warm, fresh muffin anytime.
Would you like me to make a blog-style post version of this recipe (with intro, diabetic tips, and serving suggestions like your other recipes)?
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