Quinoa Corn Blueberry Muffins

• 1 cup cornmeal
• 1 cup quinoa flour
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 1 large egg, beaten
• 1/3 cup light agave nectar
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup nonfat plain yogurt
• Freshly grated zest of 1 lemon
• 1 1/2 cups fresh or frozen blueberries

1. Preheat the oven to 350F.
2. Line 12 muffin cups with paper liners.
3. In a bowl, mix together the cornmeal, quinoa flour, baking powder, baking soda, and salt.
4. In a separate bowl, mix together the egg, agave nectar, canola oil, vanilla extract, yogurt, and lemon zest.
5. Pour the egg mixture into the bowl with the dry ingredients and stir until incorporated.
6. Gently stir in the blueberries.
7. Spoon the batter into the prepared muffin cups and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

cornmeal, quinoa flour, baking powder, baking soda, salt, egg, light agave, canola oil, vanilla, nonfat plain yogurt, lemon, blueberries

Taken from www.epicurious.com/recipes/food/views/quinoa-corn-blueberry-muffins-379312 (may not work)