3/4 c. white flour
1/2 c. whole wheat flour
3 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
6 tbsp. refined coconut oil (butter can be substituted)
1/2 c. fresh blueberries
1/4 c. dried wild bluberries
1/4 c. sliced almonds
1/3 c. buttermilk
2 tsp. vanilla
Preheat oven to 400º. Line baking sheet with parchment paper.
Whisk flours, sugar, baking powder, and salt in a medium bowl. Cut coconut oil in with a pastry cutter until it's the consistency of coarse sand.
Gently stir in fresh blueberries, dried blueberries, and almonds.
In a small bowl whisk the buttermilk, egg, and vanilla to blend. Pour over dry ingredients and fold with a rubber spatula until just combined.
Drop batter in 8 mounds onto prepared baking sheet (about 1/2 c. of batter each).
Bake until golden, about 15 minutes. Remove from oven and let cool slightly before serving.