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Blueberry Cornbread Muffins

Ingredients

• 1 cup (130 grams) all-purpose flour
• 1 cup (120 grams) cornmeal (white or yellow)
• 1/2 cup (100 grams) granulated white sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• Zest (outer yellow skin) of one lemon (optional)
• 1 cup (240 ml) fresh or frozen blueberries (if using frozen, do not defrost)
• 1 large egg
• 1 cup (240 ml) milk
• 1/4 cup (60 ml) safflower, corn, vegetable or canola oil

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