Blueberry Muffins

These aren't overly sweet but are delicious!

Blueberry Muffins (adapted from Taste of Home website)

1 tbsp. baking powder, divided
1 tsp. salt, divided
1 1/2 c. oat flour (approximately)
1 1/2 c. whole wheat flour (approximately)
1-1/2 cups sugar
1 cup buttermilk
1/2 cup canola oil
2 eggs, lightly beaten
2 cups wild blueberries (if frozen, thaw before measuring)

Preheat oven to 400 (375 if using nonstick pan).

Place 1 1/2 tsp. baking powder plus 1/1 tsp. salt in a 1 cup measuring cup. Add whole wheat flour to equal 1 level cup. Dump into a large bowl. Place 1 1/2 tsp. baking powder plus 1/1 tsp. salt in a 1 cup measuring cup. Add oat flour to equal 1 level cup. Add to bowl. Measure 1/2 cup whole wheat flour and 1/2 cup oat flour and add to bowl. Add sugar and mix well.

In another bowl, combine the buttermilk, oil and eggs. Stir into dry ingredients just until moistened. Fold in blueberries.

Fill greased or paper-lined muffin cups two-thirds full. Bake for 14-18 minutes or until golden brown and a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

For mini-muffins, bake 10-14 minutes.

The original recipe says the yield is 2 dozen but I got almost 4 dozen!