70g unsalted butter
1 large egg
180g Greek yoghurt
1 tsp lemon zest
125g whole wheat flour
30g BiaSol Super Milled Grains
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Preheat oven to 180C and line muffin tin with paper liners.
Beat butter and sugar until light and fluffy in a bowl.
Add egg, yoghurt and zest to the bowl.
Add the flour, baking powder, baking soda, BiaSol Super Milled Grains and salt to the mix.
Gently fold in blueberries.
Bake for 25-30 minutes until tops are golden.