Whole Wheat Blueberry Muffins

2 cups Whole wheat pastry flour 1/2 tblsp Baking soda 1 1/4 c Buttermilk 2 Egg , lightly beaten 1/2 c Splenda 1/3 c Canola oil 1 c Blueberries, frozen Mix the flour and baking soda together. In a separate bowl, whisk the next 4 ingredients together until creamy, then stir in the blueberries. Form a well in the center of the dry ingredients and pour in the wet. Mix together until the batter is moistened yet slightly lumpy. Pour into foil/paper muffin cups and bake in a preheated 350F oven for 25-30 minutes.Yield: 12 Muffins