Whole-Grain Blueberry Nut Muffins

1 cup Daisy Whole Wheat Pastry Flour                                                                                                                                                                             
1 cup old-fashioned oats
½ cup Daisy White Pastry Flour
¼ cup flaxseed meal
2 teaspoons baking powder
½ teaspoon salt
2 eggs (from pastured, free-range chickens)
¾ cup packed dark brown sugar
¾ cup buttermilk
½ tub (4 oz.) of Natural-By-Nature’s unsalted butter (plus more for pan)
1 teaspoon vanilla
1 cup blueberries
1 cup chopped walnuts

Melt butter over a low heat, then set aside to cool.  Heat oven to 400 degrees. Mix flours, oats, flaxseed meal, baking powder and salt in a bowl.  In another bowl, mix eggs, brown sugar, buttermilk, melted butter and vanilla.  Add dry ingredients to wet, stirring until just barely combined.  Fold in blueberries and nuts.  Butter a muffin pan and fill the cups with batter.  
Bake for approximately 20 minutes or until a toothpick comes out clean.  Cool on a rack and eat some warm for breakfast!

Recipe courtesy of Karen Sattler, The Cobblestone Cook

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Daisy Flours are milled by McGeary Organics
Lancaster, Pennsylvania 800-624-3279