Multigrain Blueberry Muffins

Multigrain Blueberry Muffins(original recipe)
3        C whole wheat flour (I use freshly milled)
1        C raw old fashioned oats
1 1/2  Tbsp. whole flax seeds
2        Tbsp. millet
2        tsp. salt
2        tsp. baking soda
2        tsp. aluminum free baking powder (I use Rumford's)
2       C buttermilk
2        large eggs
1       C oil (I usually use olive oil for just about everything, but whatever you use will work)
1       C dehydrated cane juice (if you want to just use regular sugar, that is fine.  Or sucanant will work)
1/2    Tbsp. pure vanilla extract
1/2    Tbsp. cinnamon
1       tsp. nutmeg
2 1/2 C frozen blueberries 


-Preheat oven to 400 degrees.
-Combine dry ingredients in a large bowl and mix thoroughly. 
-Add wet ingredients one at at time and stir in between.  Be sure to mix until all ingredients are well blended with no dry spots, usually around 1 minute if using a mixer or 3 minutes if mixing by hand.  
-Stir in blueberries until just blended.  (If you mix them in too long, they will burst and the muffins won't turn out as nicely)
-Bake in well oiled muffin pans (or you can use the little paper cups also well oiled) for 15-18min. or until golden brown.  
yield-24 medium sized muffins


Variations:
If you'd like you can also mix up a bit of streusel to put on top of the muffins for an extra special treat. 

Streusel Topping:

1/4 c. brown sugar
1 tbsp. soft butter
1/2 tsp. cinnamon
1/4 c. chopped nuts or coconut (optional)

Mix all together, using a fork or spoon to combine ingredients. Sprinkle over the top of the muffins before baking.



I'd love to hear how these turn out for you!
(This is also a GREAT freezer breakfast!)