Yield: aprx. 24 muffins

2 lg. eggs
½ c. brown sugar
½ c. canola oil (or melted butter)
1 c. Lo-fat buttermilk (or 50-50 milk/yogurt combo)
2 tsp. pure vanilla extract
½ tsp. cinnamon, ground
¼ tsp. cardamom, ground
1 ½ c. All-purp. white flour
½ c. whole wheat pastry flour
1 Tblsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 c. fresh blueberries
Chopped, toasted nuts (your choice) for top.
½ c. turbinado sugar for top.

Preheat oven to 400º. Spray muffin tin with “Pam” or similar cooking spray.

In large bowl, mix the wet ingredients: eggs, sugar, oil, buttermilk, & vanilla. In separate bowl, sift together the dry: flours, spices, baking powder, soda, & salt. Add the wet mixture to the dry. Gently fold together, adding blueberries about halfway through the mixing. Do Not Overmix. Scoop muffin batter into tin, top each muffin with chopped nuts & turbinado sugar.

Bake until golden, about 18-22 minutes.  Enjoy!