In a bowl, mix with a ladle the mixture for muffins, water, seed oil and egg until homogenized.
Add the blueberries and lemon zest and incorporate them into the mixture, stirring gently with a pastry spatula.
We put molds in the muffins cases and fill them by 2/3 of them.
Bake in a preheated oven at 190°C for about 17 minutes.
Let them cool and consume them lukewarmly or at room temperature.