Ingredients:
1/3 cup whole (or pre-ground) flaxseeds
1 cup whole-wheat 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 agave nectar (or honey)
1 cup lowfat buttermilk (or regular milk)
1/4 cup canola oil
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (**if using frozen blueberries, keep frozen until ready to use or else the batter will turn purple)
1 tablespoon granulated sugar plus 1 teaspoon of ground cinnamon combined to make cinnamon sugar
Directions:
1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray and/or line with parchment muffin cups.
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, baking soda, salt and cinnamon; whisk to blend.
3. Whisk eggs and agave in a medium bowl until smooth. Add buttermilk, oil, lemon zest 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 cinnamon sugar.
4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 20 minutes. Let cool in the pan on a wire rack for at least 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly.
Per muffin: 207 calories; 8 g fat; 36 mg cholesterol; 29 g carbohydrate; 5 g protein; 4 g fiber; 185 mg sodium.
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