1
If using frozen blueberries, defrost them, drain off any liquid, and then coat them with a light dusting of flour (keeps them from breaking up too much when you fold them into the batter later)
2
Set the oven rack so that the top of the muffin tin is in the middle of the oven. Preheat oven to 375 Fahrenheit. Use a spray oil like Pam to coat the muffin tins.
3
Whisk together the dry ingredients: flours, baking powder, baking soda, salt, and Stevia cane.
4
In a large mixing bowl with an electric mixer, beat together applesauce, eggs, yogurt, and lemon peel until well blended.
5
Beat half of the flour mixture into the yogurt mixture just until blended. Do not overmix or the muffins will be tough. By hand, mix in the remaining flour mixture into the yogurt mixture, scraping up from the bottom of the bowl, but be careful of overmixing. The batter will have some unblended flour mixture in it, and this is correct - don't beat it all in.
6
Fold in the blueberries gently without beating them in.
7
Divide the batter into the 12 muffin cups.
Bake 25 - 30 minutes until a toothpick inserted into a middle muffin comes out clean
7.
