Cornmeal and Buckwheat Blueberry Muffins

Directions

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