Blueberry-Maple Muffins

My morning project for today is Blueberry-Maple Muffins, trying to eat healthier but still allowing myself a little bit of sweetness! So I have included the recipe, which I found online at Eatingwell.com.

Ingredients:

1/5 c. whole flaxseeds
1 c whole-wheat flour
3/4 c plus 2 tbsp all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 c pure maple syrup
1 c nonfat buttermilk (or mix 1 tbsp lemon juice or vinegar with 1 c milk)
1/4 c canola oil
2 tsp freshly grated orange zest
1 tbsp orange juice
1 tsp vanilla extract
1 1/2 c fresh blueberries
1 tbsp sugar

Preparation:

* Preheat oven to 400 degrees, Coat 12 muffin cups with cooking spray.
* Grind flaxseeds in a spice mill (clean coffee grinder or small food processor). Transfer to a large bowl. Add whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt: whisk to blend. Whisk eggs and maple syrup in a medium bowl until smooth. Add buttermilk, oil, orange zest, orange juice and vanilla: whisk until blended.
* Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula just until moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups ( I find that an Ice cream scoop helps). Sprinle the tops with sugar.
* Bake the muffins until the tops are golden brown and spring back when touched lightly, 15-25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly.