Easy & Healthy Lemon Blueberry Muffins

theclevermeal.com

Jessica Matthews

1 ½ cup (190 grams) whole-grain flour or all-purpose flour (I used white spelt flour)

1 cup (130 grams) blueberries, fresh or frozen (I used frozen blueberries)

½ scant cup (90 grams) unrefined cane sugar or white sugar*

½ cup (120 grams) milk

⅓ cup (70 grams) vegetable oil (I use expeller pressed canola oil)

2 lemons, zest

1 egg, possibly at room temperature

1 ½ tsp baking powder

⅛ tsp fine salt

Directions at theclevermeal.com

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