I got a couple of comments on my blueberry muffin recipe asking how many blueberries to add. I can’t believe I missed that! It was a busy baking day that day I guess! LOL.. Here is the corrected muffin recipe:
Whole Wheat Blueberry Muffins
2 cups whole wheat pastry flour
1 t baking soda
1 ¼ cups buttermilk
½ cup honey
1/3 cup coconut oil
1 cup fresh or frozen blueberries
In a medium sized mixing bowl combine flour and baking soda. In a small bowl combine the rest of the ingredients, melting the coconut oil slightly before adding. Add this to the flour and baking soda and stir until just mixed. Stir in the blueberries.
Spay a muffin pan with non-stick spray. Spoon batter into each muffin cup. Bake at 350 for 30 minutes. Cool on a wire rack. Makes 12 muffins.