Blueberry-Maple Muffins Recipe

Submitted by christinavt

Makes 12 servings

Flaxseeds give these wholesome muffins a nutty taste (although you can substitute 3/4 cup rolled oats) and maple syrup provides the subtle sweetening. From eatingwell.com. whole flaxseeds or rolled oats, whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, eggs, pure maple syrup , buttermilk or milk with lemon juice, canola oil grated orange zest , orange juice, vanilla extract, fresh blueberries, sugar cvt

Ingredients

1/2	cup (whole) flaxseeds, ground, or 3/4 cup rolled oats
1	cup whole-wheat flour (20080)
3/4	cup all-purpose flour, plus
2	tablespoons all-purpose flour
1 1/2	teaspoons baking powder (18369)
1/2	teaspoon baking soda
1/4	teaspoon salt
1	teaspoon ground cinnamon
2	large eggs
1/2	cup pure maple syrup
1	cup lowfat buttermilk or 1 cup milk with 1 tablespoon lemon juice
1/4	cup canola oil
2	teaspoons freshly grated orange zest (9216)
1	tablespoon orange juice
1	teaspoon vanilla extract
1 1/2	cups fresh blueberries
1	tablespoon granulated sugar

Directions

Preheat oven to 400 F. Coat 12 muffin cups with cooking spray.
Grind flaxseeds in a spice mill (such as a clean coffee grinder) or dry blender. Transfer to a large bowl. Add whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon; whisk to blend.
Whisk eggs and maple syrup in a medium bowl until smooth. Add buttermilk, oil, orange zest, orange juice and vanilla; whisk until blended. Add to the flour mixture and mix with a rubber spatula just until dry ingredients are moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups. Sprinkle tops with granulated sugar.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly.