One Point Blueberry Muffins

1. Preheat your oven to 350°F (175°C) and coat a standard 12-cup  muffin tin with cooking spray, ensuring easy release of the  muffins after baking.
2. In a large mixing bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Whisk the dry ingredients together to create an even mixture that will form the foundation of your  muffins.
3. In a separate bowl, beat the egg and then add the unsweetened applesauce, non-fat Greek yogurt, unsweetened almond milk, and vanilla extract. Mix until well combined, creating a moist and flavorful base for your muffins.
4. Gradually incorporate the wet ingredients into the bowl of dry ingredients, stirring gently until just combined. Be cautious not to overmix, as this can affect the texture of your muffins.
5. Gently fold in the fresh  blueberries, ensuring an even distribution throughout the batter. The burst of sweetness from the  blueberries will elevate the overall taste of your  muffins.
6. Using a spoon or an ice cream scoop, evenly distribute the batter into the prepared  muffin tin, filling each cup to about 2/3 full.
7. Place the  muffin tin in the preheated oven and bake for approximately 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Once baked to perfection, allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutritional Information: