Step 1

Preheat the oven to 400F / 205C, with a rack in the center. Line a muffin tin with papers. I used baking cups here, with those you can skip the tin.

Step 2

In a large bowl, combine the flours, sugar, salt, baking soda, and baking powder.

Step 3

In another bowl combine the banana, buttermilk, eggs, vanilla, and butter. Stir until blended and uniform.

Step 4

Gently stir the berries into the dry ingredients. Pour the wet ingredients over dry, and mix until just combined. For tender muffins, do your best to avoid over-blending.

Step 5

Fill the muffin tins 2/3 full (maybe a bit more than that), sprinkle with more berries and a generous dusting of cinnamon rose sugar.

Step 6

Bake for 20-30 minutes (larger muffins on the long side), or until golden-topped, and a tester/toothpick comes out just clean.