Ingredients
1-1/2 cups all-purpose flour1 cup whole wheat flour1/2 cup sugar2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/8 teaspoon ground nutmeg2 large eggs, room temperature1 cup buttermilk1/2 cup canola oil2 cups fresh or frozen blueberries
Preparation
Preheat oven to 375°. In a large bowl, combine flours, sugar, baking powder, baking soda, salt and nutmeg. In another bowl, beat eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.
