Ingredients
1 cup whole wheat flour
3/4 cup all purpose flour
1/4 cup almond flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp orange zest or more
2 cups frozen or fresh blueberries
2 large eggs
1 1/4 cups low fat buttermilk
1/2 cup brown sugar
6 tbsp canola oil
1 tbsp orange juice
1/2 tsp vanilla
Preparation
Preheat oven to 400 Line muffin tins with paper or oil a nonstick muffin tin. In a large bowl combine all dry ingredients. Add blueberries and toss gently to coat in flour. In a medium bowl lightly beat eggs, then whisk in buttermilk, brown sugar, oil, juice and vanilla. Don’t be concerned if there are lumps. Do not overwork batter. Bake 12-14 minutes.
