Blueberry Muffins

These are the best muffins I've ever made! The recipe is Basic Buttermilk Muffins, from Deborah Madison's Vegetarian Cooking for Everyone, with flour and sugar substitutions.

1 cup oat flour
3/4 cup whole wheat flour
3/4 cup all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

2 eggs
1/2 cup turbinado sugar
1 1/3 cups buttermilk
1/3 cup sunflower oil
1 1/2 tsp. vanilla

1 cup frozen blueberries

Muffins are about technique. Whisk the dry ingredients together. In a separate bowl whisk the wet ingredients together. Add the wet to the dry using a rubber spatula, and stirring only until ingredients are together (I count to twenty as I do this). DON'T OVERMIX!! Fold in frozen blueberries, also stirring as little as possible. Put batter into 12-muffin tin. Bake at 400 degrees F. for 5 minutes, reduce heat to 360 degrees and bake 18 minutes longer (I use convection--may take a few minutes longer in conventional oven). Enjoy!