Ingredients
- 2 cups whole wheat pastry flour
- 1 cup medium-grind cornmeal
- 6 tablespoons maple sugar
- 1 tablespoon baking soda
- 1 teaspoon kosher salt
- 1½ cups buttermilk
- ½ cup canola oil
- ½ cup maple syrup
- 2 eggs slightly beaten
- 1 tablespoon vanilla extract
- 1 cup frozen blueberries
Instructions
- Preheat the oven to 350°F. In a mixing bowl, combine the flour, cornmeal, maple sugar, baking soda, and salt.
- In a separate bowl, combine the buttermilk, oil, maple syrup, eggs, and vanilla extract.
- Pour the wet mixture into the dry mixture and mix to combine.
- Fold in blueberries.
- Line two 12-cup muffin pans and fill each cup 2/3 full with the batter. Bake for 18 to 20 minutes, or until golden and a toothpick comes out clean when inserted into the center of a muffin.