Number of servings : 24 muffins
Prep time: 15 minutes
Cooking time: 15 to 18 minutes
Type of meal : | Breads and muffins | Breads and muffins
Special diet : | High fibre
1¼ cups (300 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
½ cup (125 mL) ground or crushed flaxseeds
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
¼ tsp (1 mL) salt
1/3 cup (75 mL) vegetable oil
1 cup (250 mL) buttermilk
¾ cup (175 mL) brown sugar
2 cups (500 mL) fresh or frozen blueberries
½ cup (125 mL) chopped toasted walnuts
Topping: 2 tbsp (25 mL) coarse sugar (optional)
- In a large bowl, combine flour(s), flaxseeds, baking powder, baking soda and salt.
- 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.
- Sprinkle coarse sugar over muffins, if desired.
- Bake in a preheated 400ûF (200ûC) 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.