High-Protein Lemon-Blueberry Muffins Recipe(detailed in the description)

Here's a delicious recipe for "High-Protein Lemon-Blueberry Muffins":
Ingredients:
- 1 ¼ cups whole-wheat flour
- 1 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened applesauce
- 1 cup whole-milk plain strained (Greek-style) yogurt
- ¼ cup whole milk
- 1 ½ 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
Method:
1.Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or coat with cooking spray.
2.Mix dry ingredients: In a medium bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.
3.Combine wet ingredients: In another medium bowl, whisk together the applesauce, yogurt, milk, lemon zest, lemon juice, eggs, vanilla, and 7 tablespoons of sugar until well combined.
4.Combine mixtures: Add the flour mixture to the wet ingredients and whisk until just combined. Gently fold in the blueberries using a rubber spatula.
5.Fill muffin cups: Spoon the batter into the prepared muffin cups, filling each about ¾ full. Sprinkle the tops evenly with the remaining 1 tablespoon of sugar.
6.Bake: Bake until the muffins are golden and a toothpick inserted into the center comes out clean, about 22 to 26 minutes.
7.Cool and serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.

These muffins are perfect for a protein-packed breakfast or snack! Happy baking!
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