Blueberry Lemon Curd Muffins (100% whole grain, dairy-free options)

INGREDIENTS

2 1/4 cups

white whole wheat, whole spelt flour, whole wheat flour or all-purpose flour

3/4 cup

unrefined sugar

3/4 tsp

salt

1 tsp

baking powder

1/2 tsp

baking soda

1 tbsp

lemon zest

1 1/4 cups

(3 dl) blueberries, fresh or frozen

1 tsp

lemon extract

1/3 cup

canola oil or light olive oil

1 1/2 cups

buttermilk1

1 cup

lemon curd (if not making mine, make sure yours is dairy-free, if necessary)

1/2 cup

unrefined sugar

1/2 cup

rolled oats

1/3 cup

+ 1 tablespoon (50 grams) white whole wheat, whole spelt flour, whole wheat flour or all-purpose flour

4 tbsp

cold unsalted butter (or 3 1/2 tablespoons (49 grams) coconut oil for a dairy-free version)