Unbeknownst to me, my blueberry purchase at the Lynchburg Farmer’s Market last week was my last. Luckily I purchased an extraordinary amount of these juicy fruits and had plenty left for my new favorite breakfast treat Cornmeal & Blueberry Buckwheat Muffins. These muffins trump the taste of the cakey “treats” you find in coffee shops and are nutritionally superior. I have made these with freshly ground flour from Wildflour Mill, which happens to carry buckwheat flour. However, making these muffins with all whole-wheat flour is equally good.
My favorite way to eat these muffins is toasted & slathered with peanut butter…yum.