Healthier Blueberry Muffins

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Healthy Blueberry Muffins

1 cup (150g) whole wheat flour (scoop and level to measure)
1/2 cup (56g) almond flour
1/2 cup (72g) unbleached all-purpose flour or oat flour (scoop and level to measure)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup (155ml) buttermilk
1/2 cup (120ml) real maple syrup
2 large eggs
1/3 cup (80ml) olive oil*
2 tsp vanilla extract
1 1/2 cups (220g) fresh blueberries

Preheat oven to 375 degrees.
In a large mixing bowl whisk together wheat flour, almond flour, all-purpose flour, baking powder, baking soda and salt. Make a well in the center of the mixture.
In a separate medium mixing bowl whisk together buttermilk, maple syrup, eggs, olive oil and vanilla until well blended.
Pour buttermilk mixture into flour mixture. Fold with a rubber spatula until just nearly combined, then add blueberries and fold just until combined.
Spray a 12-cup muffin pan with non-stick cooking spray. Pour batter into muffin cups filling each nearly to the top (I like to use a large ice cream scoop to scoop batter).
Bake in preheated oven until toothpick inserted into the center comes out clean, about 16 to 20 minutes.
Let cool in pan several minutes then transfer to a wire rack to cool completely.
Store in an airtight container. For longer shelf life they can be frozen up to 3 months.