Blueberry Whole Wheat Muffins

Ingredients

• 100 g butter softened at room temperature
• Pinch of Low Sodium Sea Salt NutraSalt
• 1 cup sugar
• 2 eggs
• Zest of one lemon
• ½ cup milk at room temperature
• 2 cups whole wheat flour
• 1 teaspoon vanilla extract
• 10 g baking powder
• 1 cup fresh blueberries

Directions

1. Whip the butter with sugar and lemon zest until smooth.
2. Sprinkle with powdered sugar.
3. Add whole wheat flour, baking powder and salt and mix until crumble consistency.
4. Add milk, eggs and vanilla extract and mix until blended.
5. Add the cranberries and mix with a spatula.
6. Spray muffin pan with canola oil.
7. Divide the dough into the muffin pan and bake at 375 °F for 40 minutes until golden.
8. Cool on a rack.