6tablespoons90 ml almond milk (or your favorite milk)
½ to ¾cup100 grams blueberries, fresh or frozen (not thawed)
Instructions
Preheat the oven to 350ºF. Grease a 6-cup muffin tin, or line with parchment cups.
Whisk flours, baking powder, and salt in a medium bowl.
In a separate small bowl, whisk egg, honey, oil and milk together until blended. Pour over the flour mixture, and stir with a wooden spoon. Fold in the blueberries.
Evenly spoon the batter into the prepared muffin cups. Bake for 28 minutes, golden and center springs back when gently touched (you can also use the good old skewer test for doneness).