Flaxseed meal adds a light, nutty note to these Berry Flaxseed Muffins, which are moist from buttermilk and bursting with berries. I used a combination of blueberries and blackberries, but use whatever fruit you have on hand!
In a large mixing bowl, whisk together the flour, flaxseed meal, baking powder, and sugar. In a separate small bowl, whisk together the oil, egg, vanilla and buttermilk. Add the buttermilk mixture to the flour and mix until it is just combined. Add the berries and mix.
Spoon the batter into a muffin tray lined with cupcake liners or lightly sprayed with coconut or canola oil. Fill each well in the muffin tray about 2/3 full.
Stir together the sugar and cinnamon and sprinkle on the top of each muffin.
Place the muffin tray into the oven and bake for about 30 minutes or until a toothpick inserted into the muffins comes out clean. Remove from the oven and let it sit for 1 minute in the muffin tray before transferring the muffins to a wire rack to cool. Serve warm.
Adapted from Too-Easy Blueberry Muffins from Fast, Fresh, Simple, by Donna Hay (HarperCollins Publishers Australia, 2010).