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Lemon Blueberry Muffins
Ingredients
  • 1 cup (120g) whole wheat pastry flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ⅛ tsp salt
  • 1 tbsp (5g) lemon zest (about 1 medium lemon)
  • ½ tbsp (7g) coconut oil or unsalted butter, melted and cooled slightly
  • 1 large egg white, room temperature
  • 1 tsp vanilla extract
  • ¼ cup (60mL) agave
  • ¼ cup (60g) plain nonfat Greek yogurt
  • 2 tbsp (30mL) lemon juice (about half of 1 medium lemon)
  • 2 tbsp (30mL) nonfat milk
  • ¾ cup (125g) fresh blueberries
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