Wheat and Honey

¾ cup buttermilk ¼ cup coconut oil or butter 1 ½ cup blueberries, fresh or frozen 1 tsp vanilla extract 3 eggs ¼ cup brown sugar ¼ cup white sugar ½ tsp salt 2 cups flour 2 Tbsp corn starch ½ Tbsp baking soda

Half recipe: 1/3 cup buttermilk 2 Tbsp coconut oil or butter ¾ cup blueberries ½ tsp vanilla 2 eggs 2 Tbsp brown sugar 2 Tbls white sugar ¼ tsp salt 1 cup flour 1 Tbsp cornstarch ¾ tsp baking soda

Preheat oven to 400° F, and spray a muffin tin with non-stick spray, or use paper liners.

In a blender, combine the buttermilk, butter/oil, blueberries, vanilla extract, eggs, and brown sugar. Blend until mostly smooth.

In a medium mixing bowl, mix together the white sugar, flour, baking soda, and corn starch. Add the liquid mixture, beating on low speed, or during by hand, until it is mixed. Don't stir for too long.

Fill the muffin tin. Bake for 12-15 minutes.

Variation

For cake: Use an 8”-10” round or square cake pan for ½ recipe. Use butter and flour to grease the pan or use oil spray on the sides and parchment on the bottom. Bake at 350° F for 25-35 minutes.

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