A few simple swaps - and a couple of add-ins - make these moist muffins much less decadent than their cupcake-y counterparts. But there's no sacrifice here! These blueberry muffins are still utterly delish.
2cupswhite whole wheat flour
1/2cupunsweetened almond milkor milk of choice
3tablespoons coconut oilmelted
1/3cuphoney or pure maple syrup
2teaspoonsfreshly-grated lemon zestoptional but recommended
1teaspoonpure vanilla extract
1cupfresh or frozen blueberries + a few extra for the tops if desired
Preheat oven to 375 degrees Fahrenheit. Oil the cups of a standard-size 12-cup muffin pan or place liners in cups.
In a large bowl, whisk together the flour, flaxseed meal, wheat germ, baking powder, and salt.
In a medium bowl, whisk together the applesauce, milk, coconut oil, and honey or pure maple syrup. Add the eggs and whisk until incorporated. Stir in the lemon zest (if using) and the vanilla extract.
Pour the wet ingredients over the dry ingredients and stir just until incorporated. With a spatula or wooden spoon, fold in in the blueberries.
Divide the batter between the muffins cups (I use an ice cream scoop). Press two or three blueberries into the tops of the cupcakes if desired.
Bake until the centers spring back when you poke then and a toothpick inserted into the center comes out clean, 22 - 25 minutes.
Muffins keep well at room temperature in an airtight container, about 2-3 days.