Ingredients:
2 cups all-purpose flour
¼ cup whole flax meal, regular or golden
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup unsalted butter, room temperature (4 tablespoons)
½ cup light brown sugar, well-packed and slightly heaping
2 large eggs
2 ½ teaspoons vanilla extract
¾ cup buttermilk
1 ½ cups fresh blueberries
Sugar for sprinkling on top

Directions:
Preheat oven to 375 degrees. Grease muffin tin with butter or cooking spray, or line tin with greased papers.

In a large mixing bowl, use a whisk to combine the flour, flax meal, baking powder, baking soda and salt.

In the bowl of a stand mixer, use the paddle attachment to cream the butter and brown sugar on medium-low speed until light brown and fluffy, about 5 minutes. Use a rubber spatula to scrape the sides of the bowl and add the eggs one at a time, beating well after each egg.

Add the vanilla and buttermilk and continue mixing on medium-low speed until combined; the mixture may appear somewhat curdled, which is normal.

Turn the mixer off and add the flour mixture, gradually, while mixing on low speed until combined. The batter should appear mostly smooth with few lumps. Use a rubber spatula to gently fold in the berries by hand.

Use a scoop to transfer the batter in even amounts to the muffin tin, about ¾ full. When done, generously sprinkle the top of each muffin with plain or coarse sparkling sugar to create a crusty texture.

Bake until golden brown on top and toothpick-clean in the middle, about 12 to 15 minutes for mini muffins and 20 to 25 minutes for regular-sized muffins.

Remove from oven and cool in the pan for 5 minutes, then transfer muffins to a cooling rack. Eat as soon as cool enough to handle.

To Store: Keep in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Sarah’s Tips:

• For best results, take time to properly cream the butter and sugar before adding the eggs – this will create a superior muffin texture.
• If using salted butter, omit the ½ teaspoon of salt.
• When sprinkling muffin tops with sugar, sprinkle generously to create a crunchy crust.
• To ensure size consistency, use a scoop to measure batter into the muffin tin.
• Store unused flax meal in the refrigerator or freezer to prevent it from spoiling.