• Rinse the blueberries in a strainer and put them on a paper towel to absorb the moisture. Let them sit while you make the muffin batter. We used frozen wild blueberries in this recipe, which are smaller than regular blueberries. Feel free to use these or regular fresh or frozen blueberries. The important thing is to make sure they are completely dry.
• In a large bowl, mash the bananas. Make sure to mash them to a fine consistency so that there are no large chunks.
• Then, add the unsweetened applesauce, 0 fat Greek yogurt, vanilla extract, lemon zest, lemon juice, and eggs to the bowl. Combine the ingredients.
• To the large bowl, add the flour, sugar or monk fruit, baking powder, and salt. Combine all of the ingredients making sure not to overmix the batter.
• Make sure the blueberries are completely dry and add them to a separate bowl. Toss them with 1 tablespoon of flour to absorb any moisture. Also, doing this helps the blueberries distribute evenly throughout the batter. After this step, lightly fold the blueberries into the batter so that they don’t break.
• Lightly spray a non-stick silicone muffin pan with oil so that the muffin batter doesn’t stick. Then, evenly form 14-16 muffins. Bake the muffins at 400℉ for 20-25 minutes. You can check if they are done by inserting a toothpick. If the toothpick comes out clean, the muffins are done. Then, let the muffins cool and enjoy! These muffins are delicious on their own or drizzled with our incredible lemon glaze.

How To Make Lemon Glaze

• To make the lemon glaze, mix the powdered sugar or powdered monk fruit sweetener, vanilla extract, lemon zest, lemon juice, and milk. Make sure the muffins are cooled so the glaze sticks. Once cooled, drizzle the glaze on top and enjoy!