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Pre-heat convection oven to 325°F.
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Combine white flour, wheat flour, baking powder, and table salt in a 1 quart mixing bowl and thoroughly mix to combine. Set aside.
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In a separate 2 quart mixing bowl, combine buttermilk, sugar, canola oil, eggs, and blueberry extract and thoroughly whisk until sugar is thoroughly dissolved.
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Add dry mixture to wet mixture and thoroughly mix to combine.
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Gently fold in blueberries.
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Grease muffin pan with pan spray. Spoon muffin batter into muffin cups, filling each cup 3/4 full. Bake for approximately 20 minutes or until batter is firm and springs to the touch. The muffin will be a light golden brown.