Ingredients:
1 cup plain nonfat Greek yogurt
1 cup unsweetened applesauce
2 eggs
1 ½ cups self-rising flour
1 tsp vanilla extract
¼ cup sweetener (like Stevia, Monk Fruit, or erythritol – adjust to taste)
1 cup fresh or frozen blueberries (if frozen, do not thaw)
Optional: dash of cinnamon or lemon zest for flavor boost
Instructions:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
Mix wet ingredients: In a large bowl, whisk together Greek yogurt, applesauce, eggs, and vanilla.
Add dry ingredients: Stir in the self-rising flour and sweetener until just combined. Don’t overmix — a few lumps are okay.
Fold in blueberries gently.
Divide batter evenly among the 12 muffin cups.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.