Directions

1. In a large bowl, com­bine flour(s), flaxseeds, baking powder, baking soda and salt.
2. In another bowl, com­bine oil, egg, buttermilk and brown sugar. Stir into dry ingredients. Add blueberries and walnuts. Stir until just blended. Scoop batter into 24 mini nonstick muffin cups that have been lightly greased or lined with paper liners. A small ice-cream scoop works well for putting batter into the pans.
3. Sprinkle coarse sugar over muffins, if desired.
4. Bake in a preheated 400˚F (200˚C) oven for 15 to 18 minutes, or until cooked through. Remove muffins from pans and cool on racks.

Photo by Benoît Levac; Assistant Josée Lecompte; Food Stylist: Marie-Éve Charron; Prop Stylist: Irène Garavelli.