BLUEBERRY MUFFINS

I know in summer it’s harder to turn on the oven, but these muffins are so good and so quick, that is worth it.

Try them, you won’t regret it!

Ingredients (8 muffins)
1 egg L
90 g sugar (3.2 oz.)
100 g flour (3.5 oz.)
100 g whole wheat flour (3.5 oz.)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon of ground cinnamon
55 ml sunflower oil
1 teaspoon vanilla extract
150 ml milk + 1 tablespoon of lemon juice (leave it for 10 minutes)
½ cup of blueberries

Preheat the oven at 180ºC (356ºF) and prepare the paper liners in the baking tray.
Mix the dry ingredients: both types of flour, salt, soda, baking powder and cinnamon, sift and reserve.
Beat the egg with the sugar. Add half off the dry ingredients.
Add the oil and the vanilla, mix and add the rest of dry ingredients.
Pour the milk and mix.
Finally add the blueberries.
Distribute the dough and bake them for 15-20 minutes, until a toothpick comes out clean.

Take the muffins out of the oven, let them in the tray for 5 minutes and place them in a rack to cool down.