Basil Blueberry Muffins

Yesterday I had the pleasure of stopping in to Crop-to-Cup/the Co-Op on Atlantic Avenue where I tried a Bread Meat Bread blueberry muffin with basil.  It changed my life.  These should be a staple.  Here is my own version, a simple recipe with no cinnamon, citrus or vanilla so that the basil shines.

Basil Blueberry Muffins
2/3 cup buttermilk 
3/4 cup canola oil
1 egg
1 cup whole wheat flour
1 1/2 cups all purpose flour
3/4 cup sugar
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 pint of blueberries (add an extra handful if you have it)
3-4 tbsp chopped basil (fine but not invisible)

1.  Preheat the oven to 375 degrees.  Liberally butter muffin tins (18) and set aside.
2.  In a large bowl, beat the egg.  Add the oil and buttermilk, combine and set aside.
3.  In another large bowl, combine the flours, sugar, baking powder, soda, and salt.  Make sure everything is evenly distributed.
4.  Rinse the blueberries, shaking off excess moisture.  While still damp, toss them into the dry mixture.  Add basil.  Fold gently until blueberries are coated.
5.  Fold wet mixture into dry until just combined, careful not to overwork it.
6.  Using an ice cream scoop (trust me, this is the way to go) or a large spoon, distribute the batter into tins.
7.  Place tins in oven for 20 minutes, or until golden brown.