Blueberry Sourdough Muffins

• 1 cup sourdough
• 1 egg
• 1/2 cup yogurt
• 1/4 cup coconut oil
• zest of 1 lemon
• 1/4 cup muscovado sugar
• 1/2 cup whole wheat flour
• 1/2 cup brown rice flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup blueberries

Mix sourdough starter, egg, yogurt, oil, and lemon zest together in medium bowl.  Mix dry ingredients separately and add to wet ingredients, mixing only enough to moisten.  Add blueberries and pour into well greased muffin pan.  Bake at 350F for 15-20 minutes.  Makes 8 muffins.