Blueberry Muffins With Flaxseed Meal


2 cups all purpose flour
¼ cup whole flax meal
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup (4 tablespoons) unsalted butter, at room temperature
½ cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup buttermilk or plain yogurt, or goat milk
1 ½ cups blueberries, fresh or frozen
course sugar to sprinkle on top, optional
Preheat the oven to 375°F. Grease a muffin tin; or line it with papers, and grease the papers.
Whisk together the flour, flax meal and seeds, baking powder, baking soda, and salt.
In a separate bowl, beat the butter and sugar until creamy.
Scrape the bottom and sides of the bowl, then add the eggs one at a time, beating well after each addition.
Add the vanilla and buttermilk and mix again. The batter may look a bit curdled; that’s OK.
Add the dry ingredients, mixing on low speed just until the batter is smooth. Fold in the berries by hand.
Scoop the batter into the prepared muffin cups, using a heaping 1/4 cup for each; a muffin scoop works well here. Sprinkle each muffin with a bit of coarse white sparkling sugar, if desired.
Bake the muffins for 20 to 25 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then transfer the muffins to a rack to finish cooling.  Yield: 12 muffins.