Blueberry Muffins

• 1 1/2 cups whole wheat flour
• 1/2 c rolled oats (not instant)
  
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 egg, slightly beaten
• 1 1/4 cup buttermilk*
• 1/3 cup applesauce
• 1/2 cup honey
• 1 [generous!] cup blueberries, fresh or frozen

1. Whisk together dry ingredients.
2. In a separate bowl, whisk together the buttermilk, egg, oil, and honey until creamy.
3. Pour wet into dry, folding with a rubber spatula just until the batter is moist (but still lumpy.)
4. Cover and refrigerate overnight.
5. In the morning, preheat oven to 350.
6. Grease muffin tins, or line with papers
7. Fold in frozen blueberries.
7. Spoon into muffin tin and bake ~24 minutes.
*For cheater buttermilk: pour 1 1/4 tablespoon of lemon juice, add milk up to 1 1/4 cup and let sit until it’s a bit curdled. Ta-da!
Source: momandus.com