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Blueberry Lemon Muffins

45 Minutes
12 People
Canyon Ranch Blueberry Lemon Muffins.


1 1/4 cup all-purpose flour

3/4 cup oat flour

2/3 cup evaporated cane sugar

2 1/4 tsp baking powder

3/4 tsp salt

3 Tbsp butter, unsalted

1/4 cup egg whites

2/3 cup skim milk

1/3 cup applesauce

4 tsp lemon zest

1 Tbsp lemon juice

1 tsp vanilla extract

1 cup blueberries

1/2 tsp cinnamon


  1. Preheat the oven to 400⁰ F. Spray muffin pan with nonstick vegetable spray.
  2. Mix flour, sugar, baking powder, and salt in a large bowl. Cut in butter resembling fine crumbs.
  3. In a medium bowl, beat egg whites, milk, applesauce, lemon zest, lemon juice, and vanilla. Blend well. Fold in blueberries, then spoon into muffin tins.
  4. Bake for 15 to 20 minutes. Remove muffins from the tin and cool on a wire rack.


Calories 150
Protein 3 g
Sodium 255 mg
Carbohydrates 26 g
Fat 4 g
Fiber 2 g
Servings 12 (1 muffin each)