Lighter Blueberry Lemon Cream Muffins

• 4 eggs
• 12 cup canola oil
• 12 cup unsweetened applesauce
• 1 teaspoon vanilla
• 2 teaspoons lemon zest
• 2 cups light sour cream
• 3 cups flour
• 1 cup whole wheat flour
• 2 cups Splenda sugar substitute
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 cups blueberries

1. Preheat oven to 400F.
2. Beat eggs in a medium or large mixing bowl.
3. Add oil, applesauce, vanilla and lemon zest.
4. Beat together (I used a whisk for all of this).
5. Gradually beat-in sour cream.
6. Combine dry ingredients and make a well in the middle.
7. Pour wet mixture into the well and combine dry and wet ingredients.
8. Stir only as much as needed to combine the ingredients.
9. Do not over-stir.
10. Gently fold in blueberries.
11. Spoon into greased muffin tins.
12. Bake for 20 minutes or until a toothpick poked into the center of a muffin comes out clean.

eggs, canola oil, unsweetened applesauce, vanilla, lemon zest, light sour cream, flour, whole wheat flour, splenda sugar, salt, baking soda, baking powder, blueberries

Taken from www.food.com/recipe/lighter-blueberry-lemon-cream-muffins-481462 (may not work)