Blueberry lavender muffins

Into a muffin where you belong, blueberries.......
makes 12 normal sized muffins or 6 big guys
1 c. all-purpose unbleached flour
1 c. whole wheat pastry flour
1/2 c. rolled oats
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp dried lavender
1 tsp fresh lavender buds (omit if you don't have access to fresh. just use a little more dried)
1 pint blueberries

1 egg
1 c. unsweetened almond milk
1/2 c. + 2 T cane sugar or maple sugar 
3 T honey
1/2 ripe banana, mashed
3 T coconut oil
1 tsp vanilla extract

Preheat oven to 350 degrees.  Line muffin tin with muffin cups.  Combine all dry ingredients (except berries) in a large bowl, and whisk together.  Add the blueberries last and gently toss them around to coat with flour.
Combine all of the wet ingredients in a bowl and whisk until combined.  A word of caution: if ingredients are cold, the coconut oil will get hard and lumpy.  That is bad.  Whisk all ingredients together until well combined then add to the dry ingredients.  Lightly mix together, until just combined.  Scoop batter into muffin cups and bake for 15-20 min.  A tooth pick inserted in the center of a muffin will come out clean when they are done.