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Easy Blueberry Muffins


2 cups (240 grams) whole wheat pastry flour, white whole wheat flour, or all-purpose
1 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt (*I use Diamond Crystal brand)
3/4 cup (150 grams) granulated sugar
1/3 cup (80 mL) liquid coconut oil
2 large eggs, room temperature
1 cup (240 mL) buttermilk, room temperature
1 teaspoon pure vanilla extract
3/4 cup (100 grams) frozen wild blueberries* or fresh blueberries
1 tablespoon (16 grams) Demerara sugar, for sprinkling



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