|3/4 cup / 175 ml||all-purpose flour|
|3/4 cup / 175 ml||whole wheat flour|
|1/4 cup / 50 ml||millet|
|1 tsp / 5 ml||baking powder|
|1 tsp / 5 ml||baking soda|
|1/4 tsp / 1 ml||salt|
|3/4 cup / 175 ml||granulated sugar|
|1 cup / 250 ml||plain yogurt, 1% MF or less|
|1/4 cup / 50 ml||canola oil|
|1/4 cup / 50 ml||freshly squeezed lemon juice|
|1 tsp / 5 ml||lemon zest|
|3/4 cup / 175 ml||fresh or frozen blueberries|
Preheat oven to 375˚F (190˚C).
In a large bowl, combine all-purpose, whole-wheat flour, millet, baking powder, baking soda and salt.
In a separate bowl, whisk together egg, sugar, yogurt, canola oil, lemon juice and lemon zest.
Add wet ingredients to dry ingredients, whisk together to combine. Gently fold in blueberries.
Pour batter into 16 non-stick or paper lined muffin cups.
Bake for 20 to 22 minutes or until cooked through (when a knife inserted in the centre comes out clean).
Per muffin: 136 cal, 3 g pro, 4 g total fat (0 g saturated fat), 23 g carb, 1 g fibre, 11 mg chol, 150 mg sodium
Source: Leslie Beck's Healthy Kitchen