2cupsblueberriesfresh or frozen (if frozen, do not thaw)
Preheat your oven to 400 degrees F. Line a standard muffin pan with paper liners or use a silicone muffin pan like I did.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Set aside.
In a small bowl, whisk together the lemon juice, applesauce, milk, and egg until well combined.
Add the wet ingredients into the large bowl with the dry ingredients and gently mix until just combined - do not overmix. Using a rubber or wooden spatula, gently fold in the blueberries.
Evenly distribute the batter into your muffin pan and fill them about 3/4 full.
Bake in your preheated oven for 20-22 minutes or until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and allow to cool before serving. If desired, you can top the muffins with a lemon glaze (mix 1/2 to 1 cup of powdered sugar with lemon juice and/or milk to achieve the appropriate consistency; drizzle on top of cooled muffins and allow to harden).
Muffins can be stored in an airtight container at room temperature and will keep for 2-3 days. They can also be frozen and reheated as needed. Muffins will become soggy after 1 day so they are best enjoyed the day they are baked.Source: Slightly adapted from Alaska from Scratch