Ingredients
1 1/2 c. organic whole wheat flour
1 c. organic oat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
1/2 stick organic sweet butter
1 c. organic date sugar
2 large organic free range eggs
1 tsp. organic vanilla extract
1 c. organic low-fat sour cream
1 1/2 c. organic blueberries
Organic ground cinnamon and organic evaporated cane juice crystals
Preparation
Step 1Lightly grease muffin tins and preheat oven to 400 degrees F.Step 2Whisk together the whole wheat flour, oat flour, baking powder, baking soda, and salt in a medium bowl.Step 3Cream together the butter with the sugar and beat until light and fluffy. Scrape down the bowl and add the eggs, one at a time, blending well after each addition. Add vanilla and sour cream and mix until just combined. Stir in blueberries.Step 4Add the dry ingredients to the wet ingredients, 1/3 at a time, just until the batter is combined. Chill for 1 hour, or even better, overnight.Step 5Scoop batter by 1/4-cup-full into prepared baking tins. Dust the tops with the ground cinnamon and cane juice crystals. Bake muffins for 22 to 26 minutes, until the tops are nice and brown.Step 6Remove to a cooling rack for 5 minutes, then remove from tins.
