Ingredients

• 1/5 cup whole flaxseeds
• 1 cup whole-wheat flour
• 3/4 cup plus 2 all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup pure maple syrup
• 1 cup nonfat buttermilk, (see Tip)
• 1/4 cup canola oil
• 2 teaspoons freshly grated orange zest
• 1 tablespoon orange juice
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1 tablespoon sugar

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Cooking Directions

Step 1

Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.

Step 2

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, cinnamon, baking soda and salt; 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.

Step 3

Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula just until moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups. Sprinkle the tops with sugar.

Step 4

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.