Recipe summary

Hands-on time:
15 mins. to 20 mins.
Baking time:
20 mins. to 25 mins.
Total time:
35 mins. to 45 mins.
Yield:
12 muffins
Here's a wholesome, hearty variation on our favorite muffin recipe. Serve them with a little butter and blueberry jam — homemade, if possible.
Volume Ounces Grams

Directions

  1. 1) Preheat the oven to 375F. Grease a muffin tin; or line it with papers, and grease the papers.
  2. 2) Whisk together the flour, flax meal and seeds, baking powder, baking soda, and salt.
  3. 3) In a separate bowl, beat the butter and sugar until creamy.
  4. 4) Scrape the bottom and sides of the bowl, then add the eggs one at a time, beating well after each addition.
  5. 5) Add the vanilla and buttermilk and mix again. The batter may look a bit curdled; that's OK.
  6. 6) Add the dry ingredients, mixing on low speed just until the batter is smooth. Fold in the berries by hand.
  7. 7) Scoop the batter into the prepared muffin cups, using a heaping 1/4 cup for each; a muffin scoop works well here. Sprinkle each muffin with a bit of coarse white sparkling sugar, if desired.
  8. 8) Bake the muffins for 20 to 25 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then transfer the muffins to a rack to finish cooling.
  9. Yield: 12 muffins.