Better Blueberry Muffins

My girls and I went blueberry picking with a friend today and came home with just under a gallon of perfect, organic, warm-from-the-sun berries. Of course, we couldn't do a thing when we got home until we made some muffins! I dug out my grandma's recipe and made a few adjustments to make them just a bit healthier. Don't get me wrong, these are still a treat, just not too bad ;)

Preheat oven to 375.

Whisk together in one bowl:
1 cup whole wheat flour
2 1/4 cups all-purpose flour
3/4 cup ground flax seeds
1/3 cup date sugar (or 1/2 cup white sugar)
3/4 cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder (make sure it's aluminum-free!)
1/2 teaspoon sea salt

Mix in a second bowl:
1 1/2 sticks butter, melted
3/4 cup buttermilk
1 tablespoon vanilla extract
scant tablespoon lemon zest (optional)

Fold the wet ingredients into the dry ones until just incorporated (don't overmix). Fold in 1 cup (or more!) fresh or frozen blueberries.

Spoon in to paper-lined or well-greased muffin cups. Bake 20 minutes for regular muffins or about 14 for minis. This recipe made me 12 standard and 16 mini muffins...DELISH!