All Men Cook…

Ingredients

Nonstick cooking spray
4-1/2 oz. (1 cup) unbleached all-purpose flour
4 oz. (1 cup) whole-wheat flour
2 tsp. baking powder
1/2 tsp. table salt
1/4 tsp. baking soda
1-1/2 cups fresh or frozen blueberries
2 large eggs
3/4 cup granulated sugar
1/4 cup canola oil
1 cup natural unsweetened applesauce
1-1/2 tsp. finely grated lemon zest
1 tsp. pure vanilla extract
3/4 cup low-fat buttermilk

Lemon Glaze

1/4 lemon juice
1/4 sugar

Topping

1 tbls. lemon zest
1/2 cup raw sugar

Description

1. Position a rack in the center of the oven and heat the oven to 400°F. Coat a 12-cup standard muffin pan with cooking spray.
2. In a medium bowl, whisk both flours, the baking powder, salt, and baking soda.  Gently fold in the blueberries.  Set aside.
3. In a large bowl, whisk the eggs, sugar, and oil until the mixture is pale and slightly frothy. Whisk in the applesauce, lemon zest, and vanilla.
4. With the whisk, stir about half the flour mixture into the wet ingredients, then add half the buttermilk. Repeat with the remaining flour and then the remaining buttermilk, stirring until well incorporated.
5. Divide the batter among the muffin cups, filling them to the top. Tap the pan on the counter to remove any air bubbles. Bake until a toothpick inserted in the center of one of the muffins comes out clean, 20 to 30 minutes.
6. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and then unmold.
7. For the topping.  Gently dip the top of a muffin into the sugar syrup, then dip into the raw sugar.  Repeat with all muffins.  Serve warm or let cool completely and store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.