Fruity Buckwheat Muffins

I adapted this recipe from a book called 1001 Muffins. The original recipe calls for diced Granny Smith apples and dates, but I use blueberries and walnuts instead.

3/4 cup white flour

1 cup buckwheat flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/3 cup brown sugar

1 cup frozen blueberries

1/2 cup chopped walnuts

3/4 cup buttermilk or sour milk

2 tablespoons vegetable oil

1 large egg

1. Preheat oven to 375.
2. In a large bowl, blend together the flour, buckwheat flour, baking powder, baking soda, sugar, fruit, and nuts. In a medium bowl, beat the buttermilk, oil, and egg until smooth. Combine the two mixtures, blending just until dry ingredients are moist.
3. Spoon batter into greased muffin cups, filling each about 3/4 full. Bake for 18-20 minutes. Makes 9 muffins @ 200 calories each.