¼ cup melted non-hydrogenated shortening or coconut oil
1 egg
1 teaspoon vanilla extract
1 teaspoon fresh lemon zest
1 cup blueberries
¼ cup chopped hazelnuts
Instructions
Preheat your oven to 350ºF and grease 12 muffin cups.
In a mixing bowl, whisk together the flours, sugar, baking powder, and salt. Add the milk beverage, shortening or oil, egg, vanilla, and lemon zest and stir until just combined; do not overmix. Fold in the blueberries.
Fill the prepared muffin cups about ¾ full with the batter. Sprinkle the tops with chopped hazelnuts.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean (aside from blueberry!). Allow to cool before removing from muffin tins.