Blueberry-Maple Muffins

Ingredients:

1/3 cup whole golden flaxseeds, ground fine with a coffee grinder
1 cup whole wheat pastry flour
3/4 cup plus 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup pure maple syrup
1 cup buttermilk
1/4 cup canola oil
2 teaspoons freshly grated orange zest
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
1 1/2 cups blueberries
2 tablespoons raw sugar

Procedure:

Preheat oven to 400degrees F. In a large bowl, whisk together ground flaxseeds, flours, baking powder, baking soda, salt and cinnamon. In a medium bowl, whisk together eggs and maple syrup. Add in buttermilk, oil, orange zest, orange juice and vanilla - whisk until blended. Add the wet ingredients into the dry and fold together just until combined. Gently fold in the blueberries. Evenly divide the batter between the wells of a 12 cup muffin tin lightly coated with cooking spray. Sprinkle tops with the raw sugar. Bake for 15 to 25 minutes, until a toothpick comes out with a few moist crumbs attached. Remove from the oven and let cool slightly for 5 minutes. Carefully remove muffins to a wire rack and cool completely.