Blueberry Muffins

2 1/4 c. whole wheat flour
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 c. buttermilk
1 egg, lightly beaten
1/2 c. oil
1/2 c. honey
1 c. blueberries, fresh or frozen

Measure dry ingredients into mixing bowl. Add liquids and mix just until well blended. Drop by spoonfuls into geased 12 cup muffin or 24 cup mini muffin pan. Bake at 400 degrees for 20 minutes.

NOTE: An ice cream scoop works great for a standard 12 cup muffin pan and a cookie scoop works great for mini muffins.

NOTE: I took mine out of the oven at 14 minutes. Be sure to check them after about 10 minutes.