Crazy Amazing Blueberry Muffins

I found this recipe for muffins and thought it looked interesting. I am a huge sucker for blueberry muffins so was excited for something new and a little bit more healthy than the normal variety. THESE ARE INCREDIBLE. I found myself licking the bowl because the batter tasted like cake batter. Here is the recipe:

1 Cup All purpose flour
1 Cup Whole Wheat flour
2 tsp Baking Powder
1/2 tsp Table Salt
1/4 tsp Baking Soda
2 Large Eggs
3/4 C Granulated Sugar
1/4 C Canola Oil
1 C Applesauce
1 1/2 tps Finely Grated Lemon Zest
1 tsp Vanilla Extract
3/4 C Buttermilk (I just used 3/4 Cup skim milk and 1 Tbs Lemon Juice)
1 1/2 C Fresh Blueberries

Position a rack in the center of the oven and heat the oven to 400 F. Spray a standard muffin pan with cooking spray.

In a medium bowl, whisk both flours, the baking powder, salt and baking soda.

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. Wih the whisk, stir in about half the flour mixture, then half the buttermilk. Repeat with the remaining flour and the remaining buttermilk, stirring until well incorporated. Gently fold in the blueberries.

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 int he center of one of the muffins comes out clean, 20-30 minutes.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and then unmold. Serve warm or let cool completely and store in an airtight container room temperature for up to 3 days, or wrap individually for up to 3 months.