Blueberry Superfood Muffins

1. Preheat oven to 400 F. Coat 12-cup muffin pan with nonstick cooking spray.
2. In food processor, process oats until ground to the texture of coarse flour. Transfer to medium bowl; stir in 1 cup flour. Add cornmeal, flaxseed meal, 2 tablespoons sugar, baking powder and salt; set flour mixture aside.
3. In food processor, combine walnuts, remaining 2 tablespoons sugar, remaining 1 tablespoon flour, 1 tablespoon oil and cinnamon; process with short pulses until walnuts are coarsely chopped. Set aside.
4. In small bowl, combine egg, buttermilk, applesauce and remaining 2 tablespoons oil; add to flour mixture and stir briefly to combine. Fold in blueberries just until batter is moistened; do not overmix.
5. Spoon batter into prepared muffin cups until each is two-thirds full; sprinkle reserved walnut mixture on top. Bake in preheated oven 15 to 20 minutes or until tops of muffins are lightly browned and toothpick inserted in center comes out clean. Cool muffins in pan on rack for 10 minutes. Remove from pan and cool completely.