2 eggs
1/3 c. honey
1 c. buttermilk, sour milk or plain yogurt
2 c. whole wheat flour (pastry flour preferred)
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. blueberries, fresh or frozen

Blend thoroughly with wire whisk eggs, honey and buttermilk. Blend dry ingredients together in separate bowl. Blend dry ingredients into liquid ingredients just until mixed. Don't overmix. Fold in berries. Spray muffin pan with cooking spray and fill almost full. Bake at 375 degrees for 20 to 25 minutes (lightly browned). Cool in pan 5 to 10 minutes.