Blueberry Flax Seed Muffins

Low-fat buttermilk and applesauce help lower the fat, and the whole-wheat flour and flax seed add fiber. These healthful muffins freeze well!

1 T flax seeds
1 c blueberries
1 c quick oats
1 c lowfat buttermilk
1 c whole wheat flour
1 t baking powder
1/2 t baking soda
1/4 t cinnamon
1 t salt
1 whole egg
1/4 c unsweetened applesauce
3/4 c brown sugar

Preheat oven to 375°F. Spray muffin pans with nonstick spray or line with paper liners. Use a clean coffee grinder to roughly grind the flax seeds, trying not to process them into a mealy texture. (You can use pre-ground flax if that's what you have on hand.)

Wash and dry the blueberries. In a small bowl, combine the oats and buttermilk, and let stand at room temperature for five minutes. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside.

In a large bowl and using a hand mixer, beat the egg, applesauce, brown sugar at medium speed for 3 minutes. Blend in the oat-buttermilk mixture.

Stir in the flour mixture only to combine, try not to overwork the mixture. Fold in the blueberries.

Fill muffin cups 3/4 full and top with a sprinkle of flax seed. Bake 15 minutes or until a toothpick inserted into the center comes out clean.