Healthy Lemon Raspberry/Blueberry Muffins

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I found this recipe on Pinterest last week. I've generally been trying to eat better since we got back from our trip in hopes that it will help me win the DietBet and also when I'm eating healthier food I feel better running, no surprises there. Anyways I did commit to baking weekly with the blog so I thought I should research some better recipes. I think this one is OK, not super healthy but better than some of the baked goods I would buy or normally bake. A lot of eating healthier for me is less about the choices I'm making (I'd say 90% of the time I'm good at making healthy choices especially eating at home) and more about portion control anyway. So i've been opting for a half of one of these muffins at breakfast with my coffee and some fruit and I save the other half for after a run as a treat. Anyways the recipe I found at EatingWell.com uses more lemon than I did and I also added blueberries.

INGREDIENTS
1 lemon
1/2 cup sugar
1 cup nonfat buttermilk
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup raspberries (fresh or frozen but not thawed)
1 cup blueberries (fresh or frozen but not thawed)

DIRECTIONS
Preheat oven to 400 degrees ferenheit. Coat muffin tin with cooking spray or paper liners. Use a vegetable peeler to remove the zest from the lemon in long strips (I probably only did about half the lemon and it still turned out pretty "lemony"). Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg, and vanilla and pulse until blended. Combine whole wheat flour, all purpose flour, baking powder, baking soda, and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries and blueberries.

I was worried at this point because the batter was less like traditional muffin batter and more thick and dough like, however not to worry they turned out good. 

Bake muffins until the edges and tops are golden, 20 to 25 minutes (20 minutes was enough for my oven). Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.