Preheat oven to 350°F. Line a muffin tin with cupcake liners, or spray with cooking spray.
In a medium mixing bowl, whisk together flour and baking soda.
In a large mixing bowl, whisk together egg, honey, oil, milk, and applesauce.
Add the zest of both lemons to the egg mixture, along with 1 teaspoon lemon juice. Mix well, then fold in the blueberries.
Add the flour to the wet ingredients a little at a time, mixing as you go. Stir just until moistened; avoid over-mixing.
Pour into prepared muffin cups, filling each halfway full.
Bake for 20 minutes or until a toothpick poked in the middle of a muffin comes out clean.
If desired, add a hard boiled egg and some grapes to each serving to boost the nutrient intake.