6 Grain Buttermilk Blueberry Muffins

6 Grain Buttermilk Blueberry Muffins

Ingredients:

2 2/3 cups 6 grain flakes
1 cup whole wheat flour
1/2 cup chopped pecans
1/2 cup (packed) brown sugar
1/2 cup sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup buttermilk
1/2 cup walnut oil
1 large egg
1 teaspoon vanilla extract
1/3 cup boiling water
1 1/2 cups fresh or frozen wild blueberries

Directions:

1. Preheat oven to 375 F
2. Combine all dry ingredients in a large bowl (grains, flour, pecans, brown sugar, sugar, cinnamon, baking soda and salt)
3. In a separate bowl, whisk together egg
4. Add buttermilk, walnut oil and vanilla extract to egg and mix
5. Add wet mix to dry ingredients and blend
6. Quickly add boiling water to muffin mix and stir
7. Fold in blueberries
8. Prepare muffin tin with muffin papers or grease tin (10 large muffins or 20 standard size)
9. Fill muffin cups 3/4 of the way
10. For added sweetness, sprinkle sugar to the top of the muffins before baking
11. Bake muffins for 23-26 minutes, or until a toothpick comes clean
12. Let muffins cool for 10 minutes before turning out

Muffins can be frozen for up to 3 months, or stored in an airtight container for 2 weeks