Blueberry-Lemon Muffins

Position a rack in the center of the oven and preheat to 350 degrees F. Lightly spray twelve 2 3/4 x 1 1/2-inch nonstick muffin cups with oil.

In a medium bowl, whisk the flours, cinnamon, baking powder, baking soda, and salt until well combined. Set aside.

In another medium bowl, using a handheld electric mixer set at high speed, beat the applesauce, sugar, egg, oil, and lemon zest until frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the applesauce mixture. Using a spoon, mix just until moistened (there should be a few traces of flour remaining). Gently fold in the berries until the flour is incorporated. Do not overmix.

Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire cake rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.