Cornmeal and Buckwheat Blueberry Muffins

• 65 grams whole- wheat flour (1/2 cup, approximately)
• 125 grams buckwheat flour (1 cup, approximately)
• 4 grams salt (rounded 1/2 teaspoon)
• 15 grams baking powder (1 tablespoon)
• 2 grams baking soda (1/2 teaspoon)
• 85 grams cornmeal (1/2 cup, approximately)
• 2 eggs
• 360 grams buttermilk (1 1/2 cups) or kefir
• 75 grams mild honey, such as clover (3 tablespoons)
• 50 grams canola or grape seed oil (1/4 cup)
• 250 grams blueberries, or a mix of blueberries and blackberries (1 3/4 cups, approximately)

1. Preheat oven to 375 degrees.
2. Oil or butter muffin tins.
3. Sift together whole wheat flour, buckwheat flour, salt, baking powder and baking soda into a medium bowl.
4. Stir in cornmeal.
5. In a separate large bowl whisk eggs with buttermilk or kefir, honey, and oil.
6. Quickly stir in flour mixture.
7. Fold in berries.
8. Using a spoon, measuring cup or ice cream scoop, fill muffin cups to the top.
9. Bake 25 minutes, or until lightly browned and well risen.
10. Remove from the oven and if muffins come out of the tins easily, remove from tins and allow to cool on a rack.
11. If they dont release easily, allow to cool in tins, then remove from tins.

whole wheat flour, flour, salt, baking powder, baking soda, cornmeal, eggs, buttermilk, honey, oil, blueberries

Taken from cooking.nytimes.com/recipes/1016381 (may not work)