Whole Wheat Blueberry Muffins

1. 1 cup whole wheat flour or whole wheat pastry flour
2. 3/4 cup golden flaxseed meal ( not seeds ) or if you prefer 3/4 c white
3. flour
4. 1/2 cup brown sugar ( or Splenda sugar substitute )
5. 1 Tbsp baking powder
6. 1 tsp cinnamon
7. 1/2 tsp apple pie spice ( may use allspice )
8. 1/2 tsp salt
9. 1 cup buttermilk ( or fat free yogurt )
10. 2 Tbsp vegetable oil ( I use olive )
11. 2 Tbsp unsweetened applesauce
12. 1 egg, fork beaten
13. 1 cup fresh or frozen blueberries

I made these muffins twice first using the brown sugar and then the Splenda sugar substitute. Both came out equally well. I prefer using the flax seed meal for nutritional value. Preheat oven to 400F Grease standard muffin size tin or use paper or silicone inserts. Combine all the dry ingredients. Combine the wet ingredients. Stir both mixtures to combine well but do not overmix. Fold in the blueberries. Fill tins 3/4 full. Bake until firm and golden about 20 to 30 minutes. Transfer pan to rack to cool slightly and then carefully remove muffins to cooling rack to cool completely. Serve warm or room temperature. May be frozen.