1 Cup All-purpose flour.
3/4 Cup Whole-wheat pastry flour.
3/4 Cup Sugar.
1 Tea Spoon Baking powder.
1 Table Spoon Finely shredded lemon peel.
2 Egg whites.
2/3 Cup Buttermilk.
1/3 Cup Applesauce.
1 Tea Spoon Vanilla.
1 Cup Fresh or frozen blueberries. (Don't thaw frozen berries)
Preheat the oven to 200-210 degrees Celcius. Spray six large, 3-inch muffin cups with nonfat, nonstick spray and set aside.
In a large bowl, stir together both flours, sugar, baking powder and lemon peel, making sure all is evenly distributed. Make a well in the center of the mixture.
In a small bowl, beat the egg whites until foamy. Stir in the buttermilk, applesauce and vanilla. Add the liquid mixture to the dry mixture and stir until just moistened. Fold in the blueberries.
Spoon the batter into the prepared cups, filling each 3/4 full. Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins in the pan for 5 minutes, then remove them to cool on a wire rack.
NOTE: For standard-sized muffins, bake for 18 to 20 minutes or until done.