Fresh strawberries, yogurt, and applesauce make these the most deliciously healthy muffins ever!
Preheat your oven to 375°F and grease or line a 12-tin muffin pan.
Whisk together the flour, baking powder, and poppy seeds and set aside.
In a large mixing bowl, cream butter and sugar together, beating until fluffy Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest.
Beat in one third of the dry ingredients until just mixed. Beat in one third of the yogurt. Beat in a third more of the dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Do not over beat. Gently fold in chopped berries.
Distribute the muffin dough equally among the tins. Bake until muffins are golden brown, about 25 to 30 minutes. Remove from oven. Let sit for 5 minutes, then, remove from pan.
*I used white whole wheat flour instead of all-purpose to add a little more fiber and replaced regular baking powder with Hain Featherweight No-Sodium Baking Powder to make it low sodium. I also substituted applesauce for some of the butter and sugar in the original recipe.
Recipe adapted from Apples and Anecdotes.