Morning Muffins

1 1/2 cups yellow cornmeal
1 1/2 cups buckwheat, spelt, or quinoa flour
1 tablespoon baking powder (use non-aluminum)
sea salt
1 cup fresh or frozen blueberries
1/4 cup pure maple syrup
1 tablespoon coconut oil
1 large egg
2 cups buttermilk, milk, yogurt, or water mixed with 1 heaping tablespoon almond or cashew butter.
1 teaspoon vanilla extract

Preheat oven to 400 degrees.

In a large mixing bowl, combine all dry ingredients.  Toss blueberries into dry mixture coating evenly.

In a separate bowl, combine all other ingredients.  Quickly fold the dry mixture using as few strokes as possible to prevent overmixing, which will make muffins tough.

Pour into paper cups and evenly distribute the muffin mixture into each cup.  Do not fill; leave room for rising during baking.

Place muffins on center over rack.  Bake 25-30 minutes.