These Blueberry muffins packed with flaxseed meal, yogurt and whole wheat pack just the right sweetness and are super soft with a crunchy cinnamon-sugar topping!
I love blueberry muffins. Out of all the zillion of muffin flavors out there, blueberry muffins are my favorite. So everytime I go to a coffee shop, blueberry muffins are on my to get list. ALWAYS. But not anymore. Since I started making my own blueberry muffins, I look forward to eating them with almost every meal. But usually they are not that healthy. Made with all purpose flour, packed with good amount of butter and lots of sugar, they leave you with no choice but to enjoy them only as an occasional treat.
BUT NOT ANYMORE.
These muffins are seriously SOFT just like a good blueberry muffin is intended to be. With time they keep getting better and so soft that it was so hard for me to stop just at one. While photographing them I ended up eating almost 2 muffins. Oops!
Made with white whole wheat flour, little flaxseed meal, moderate amount of sugar, lots of fresh blueberries and yogurt, they are a competition to those buttery store bought or bakery muffins. And that crunchy cinnamon-sugar topping just makes them irresistible.
I mean look at that crunchy topping! I am all about good moist muffins with a crunchy sugar topping. My favorite kind but if you are not too crazy about crunchy toppings, you can leave the addition of sugar-cinnamon mixture on top and instead add 1/4 cup sugar extra inside muffin batter to make them little extra sweet.
Still thinking, get BAKING!
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- 2 cups white whole wheat flour
- ¼ cup + 1 Tbsp flaxseed meal (Just grind flaxseeds to turn it into flour)
- 1.5 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup olive oil
- 2 eggs
- ¾ cup brown sugar
- 2-3 tsp vanilla extract
- ½ cup non fat greek yogurt or full fat yogurt
- ¼ cup milk (I used 2% fat content)
- 2 cup fresh bluberries (rolled in 1 tbsp flour)
- ¼ cup brown sugar
- ½ tsp cinnamon
- Preheat oven to 375F.
- In a bowl, mix white whole wheat flour, flaxseed meal, baking powder, baking soda and salt. Stir it around.
- In another bowl, add olive oil and brown sugar and stir it until evenly melted.To it add eggs one at a time and stir it around. Add vanilla extract, yogurt and milk and mix until smooth.
- Add the liquid ingredients to the dry ingredients. Stir it around until just mixed. To this add the blueberries rolled in flour and just stir it around.
- Pour the mixture in a muffin tin lined with baking cups. Fill each upto ¾th.
- In a bowl, mix the topping mix and sprinkle it on top of the muffins.
- Bake muffins in a preheated oven for good 20-22 muffins or until a toothpick comes out clean when inserted in the center of the muffin.
These muffins last beautifully for upto a week. If temp is too hot, keep them in the refrigerator.
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These look way, way better than the average blueberry muffins! And healthier, too! 🙂
Thanks Sues!! They came out take delicious. Lmk if you try them!
Love this! I always buy the same chia seed muffins from the farmer’s market, but we’ve gotten a little bored with them. I think I should try these!
Ohhh girl then you should totally try these!!
These muffins look just delightful! I want one with a cup of coffee right now!
Me too!!! Thanks:)
These are certainly healthier than the typical blueberry muffin! Well done. 🙂
Thanks!! 🙂
I adore blueberry muffins too! I love that these are skinny! The white whole wheat flour and greek yogurt sound perfect in here! They look deilcious, I’d love one to snack on right now!
Hehe now I am craving these too Kelly!!
Blueberry Muffins are my favorite too! Love that you made them skinny! Looks super good! Pinned.
Thanks for pinning!!:)
Wow these muffins are absolutely gorgeous!! Loving all those great ingredients too and your pictures are beautiful!
Thanks Chelsea! 🙂
These blueberry muffins are so delectable Ami. I just need a cup of hot cappuccino to make it a perfect brunch! Nom nom nom!:D
Hehe thanks friend!!
Wow! Thank you for making it possible for me to enjoy one of my favorite flavors of muffin more than ‘on occasion’! These look perfect!!
Thanks Annie!!
My dear,
it is an excelent idea to make healthier muffins, love them!!
How many time did they last in your kitchen?? Minutes?? Seconds?? I don´t think much more than that!!
Hugs from Buenos Aires!
Marisa
Haha it was so hard to stop eating at one Marisa dear!! Hope you get to make these!! Hugs 🙂
Blueberry muffins are definitely my favorite, too. These ones look amazing, and I love that there is so much good healthy stuff in there. Yum!
Muffins look yummy and healthy as well.
Thanks Usha!! Give them a try – they are really soft too!! You can’t even tell that they are healthy!!
Oh wow! These were delish!
Hey they look yum yum … I want to make them for my kiddo … Any substitute for eggs ?
what can i substitute eggs for and would that result in same taste?
You can try substituting with flax or chia seeds egg that is for 1 egg replace with 3 tbsp water + 1 tbsp ground flaxseed or chia seeds
This is a great muffin recipe! I had to make a few modification to fit what I had at home and they turned out perfectly. I used 1 cup white flour and 1 cup whole wheat flour and had to add about 3 tablespoons of extra milk as the batter was too dry. I used frozen blueberries. I also didn’t add the topping (to keep the sugar and calories down a bit) and they were fantastic. Didn’t have muffin liners so I just sprayed the muffin tins. Really great. Thanks for the recipe!
Great to hear that you enjoyed these muffins Mary 🙂