This best blueberry muffin recipe is just 108 calories per muffin, and it has over 6g of protein!I used Greek Yogurt and apple sauce to cut the butter and sugar, and used self rising flour for fluffy, moist blueberry muffins. The lemon crumb topping for muffins goes great on all berry muffins recipes, or you can skip it and keep these fresh blueberry muffins simple. Special Tip: Make sure you use SELF RISING FLOUR! The muffins will not rise otherwise.
Preheat oven to 350°, and spray muffin pans with olive oil.
To a small bowl, combine all of the muffin crumble topping ingredients, and work together with your fingers until it's the consistency of wet sand. Set aside.
In a large bowl, combine the "dry ingredients" the flour, baking soda, salt, sugar, and lemon zest.
To a separate medium bowl, whisk together the "wet ingredients: the eggs, vanilla, Greek yogurt, lemon juice, almond milk, and applesauce.
Add the blueberries to a medium bowl, sprinkle with 1 tablespoon of the dry ingredients, and toss together until coated (this stops them from sinking).
Pour the wet ingredients into the dry ingredients, and add the blueberries, reserving a handful to top the muffins.
Gently mix the wet and dry ingredients together, until just combined.
Fill the prepared muffin cups 3/4 full of blueberry muffin batter, add more blueberries to the top, and sprinkle over the muffin crumble topping.
Bake for 15 minutes, or until a toothpick inserted into the center of the blueberry muffin comes out clean.
Store in the fridge for up to 5 days, or cool and move to a freezer bag and freeze for up to 2 months.