Wild Blueberry Muffin

Makes 16 muffins

Ingredients

1 cup whole wheat flour

2 cup white flour

2/3 cups coconut sugar (-OR- 1/3 cup maple syrup and 1/3 cup white sugar)

1/2 tsp baking soda

1 tablespoon baking powder

1 teaspoon salt

1 tablespoons cinnamon

1 banana, peeled and mashed

3 eggs, beaten

1 1/3 cup yogurt (we use coconut yogurt!)

1/2 teaspoon vanilla

1/2 cup grapeseed oil

1 cup freeze dried, frozen or fresh wild blueberries

Directions

Preheat oven to 400 degrees

Sift flours, sugars, soda, powder, cinnamon, salt.

Mash banana and combine with eggs, buttermilk, vanilla and oil.

Add egg mixture to dry mixture. Mix until just barely combined.

Fold in wild blueberries.

Scoop into muffin pan lined with paper baking cups. Fill each cup 3/4 of the way to the top.

Bake for 16-18 minutes or until a knife or tester inserted into the center of a muffin in the middle of the pan comes out clear.