Blueberry Maple Muffins

By Dottiejk

Ingredients

• 2 cup cake flour
• 1/3 cup ground flaxseed
• 1-1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon Salt
• 1 teaspoon Cinnamon
• 2 large eggs
• 1/2 cup maple syrup
• 1 cup buttermilk
• 1/4 cup canola oil
• 2 teaspoon orange zest; freshly grated
• 1 tablespoon orange juice
• 1 teaspoon Vanilla
• 1-1/2 cups fresh blueberries; 1-1/2 pint container
• 1 tablespoon granulated sugar

Preparation

Step 1

Preheat oven to 400°F. Coat bottom and sides of muffin cups with cooking
spray.

In large bowl, add flour, flaxseed, baking powder, baking soda, salt and
cinnamon. Whisk to blend.

In a small bowl, whisk eggs and maple syrup. Add buttermilk, oil, orange
zest and juice and vanilla; whisk until blended.

Make a well in the flour mixture. Pour the egg mixture into well and mix
with rubber spatula just until dry ingredients are moistened. Fold in
blueberries.

Pour the batter into the prepared muffin cups. Sprinkle tops with
granulated sugar.

Bake muffin until lightly browned and tops spring back when touched, about
18 - 22 m inutes.

Allow muffins to cool 2-3 minutes before loosening edges with an offset
spatula and turning out onto a wire rack to cool slightly.

Makes 1 dozen muffins.

If not using flaxseed, substitute equivalent amount of cake flour. If not
using cake flour, substitute 1-3/4 cups plus 2 tablespoons all-purpose
flour. To substitute flaxseed in recipes calling for flour, replace up to
1/2 cup flour with flaxseed.