whole grain lemon-blueberry muffins

Makes 10 muffins

90 g (3/4 cup) all-purpose flour

90 g (3/4 cup) white whole wheat flour

150 g (3/4  cup)  sugar

2  teaspoons  baking powder

1/2 teaspoon baking soda

1/2  teaspoon  salt

Zest of 1 lemon

1  large egg, lightly beaten

1/2  cup  buttermilk

1/4  cup oil

3/4 cup blueberries

Cooking spray

Powdered sugar (optional)

Preheat oven to 400 degrees.

Whisk together first 7 ingredients (through lemon zest) in a large bowl, making a well in center of mixture.

Combine egg, buttermilk and oil until blended. Add to dry ingredients, stirring just until moistened. Fold in blueberries. 

Using ice scream scoop, portion batter evenly into muffin pans coated with cooking spray. 

Bake at 400 degrees for 18 to 20 minutes. Remove from pans immediately and let cool on a wire rack. Dust with powdered sugar, if desired.