100% Whole Wheat Blueberry/Raspberry Muffin Recipe

Every now and then, the kids will talk me into making muffins for breakfast. They just love to help as you can see by the picture. Josiah really likes raspberry muffins and Hailey is more of a Madame Blueberry, like me.

As with most things I cook, I promise it's super easy and healthy, too! Here's the recipe.

100% Whole Wheat Blueberry/Raspberry Muffin Recipe:

2 3/4 cups or 3 cups whole wheat pastry flour (depending on how moist you want)
1 tsp baking soda
1 cup buttermilk, milk or kefir (you could pre-soak the flour if so desired)
1 egg
1/3 cup olive oil, melted coconut oil or butter
1 cup honey
1 cup fresh or frozen berries

Preheat oven to 350. Coat muffin pan with olive or coconut oil (I use stoneware, but still grease) if not using muffin papers. In Kitchen Aid I add all the wet stuff (except berries) first, then the dry. Mix until batter is only slightly lumpy. Pour batter into muffin pan, then add approximately 5 berries to each muffin. Cook 30 minutes. Let cook for about 15 minutes, then remove from pan. Your kids will love you!