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1
Preheat oven (425 degrees for mini-muffins, 375 for regular, 325 for jumbo).
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2
Prepare muffin tins (I prefer to use butter to give a crispy outside; you can also use cooking spray or liners.
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3
If you use liners, be sure to spray them with cooking spray first).
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4
Using a whisk, mix together the banana, eggs, buttermilk, applesauce, brown sugar, vanilla, almond extract, and zest until combined.
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5
Mixture will be lumpy.
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6
Sift in the flour, flax meal, baking soda, baking powder, salt, cinnamon, and coriander.
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7
Measure in the oats, oat bran, and wheat germ, and stir until dry ingredients are incorporated.
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8
Sprinkle 1 tablespoon flour over the damp blueberries and lightly shake or tumble the berries until all are coated (this helps keep them from sinking to the bottom of the muffins).
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9
Fold the blueberries and the almonds into the batter.
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10
Scoop the batter into the prepared muffin tins, filling the cups to near the top edge.
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11
Bake for 12 minutes (mini-muffins), 18-20 minutes (regular size) or 26 minutes (jumbo).
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12
Allow muffins to cool in tin for 2-3 minutes, then remove to cooling rack.
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13
Store in a zipper bag or tightly sealed container.
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14
Refrigerate for longer shelf life, or freeze and pull out a few at a time as needed.
