Flax Seed Whole Wheat Blueberry Mini Muffins

For the third day of cakes and muffins, I have a healthy blueberry muffin. This is the last muffin for this week. For the rest of the week I have cakes. If you want to know what all posted so far for this month long baking marathon, check here.

Blueberry muffins, flaxseed recipe, whole wheat flour muffins, blogging marathon, baking marathon, FireUpYourOven

These muffins are butter less, made with whole wheat flour & flaxseed meal and topped with cinnamon sugar. Muffins are moist inside, crunchy on the top and taste delicious. Cinnamon sugar topping gives the muffins a crunchy topping. Recipe called for cinnamon brown sugar topping and I used cinnamon white sugar instead. Kamalika had given us a bottle of cinnamon sugar during the BM # 50 meet and used that for the topping. If one does not like the cinnamon sugar topping, add it to the batter instead, to sweeten the muffins.

Blueberry muffins, flaxseed recipe, whole wheat flour muffins, blogging marathon, baking marathon, FireUpYourOven

Mr.U likes blueberries a lot and it was easy to tempt him to taste the muffins. Both of us liked the muffins and we finished all the muffins in less than 2 days. Muffins stay good at room temperature up to a week in cold weather and need to be refrigerated if it too hot. Our muffins last a day or day and a half and could not stop with just 1 muffin each time I ate.

Blueberry muffins, flaxseed recipe, whole wheat flour muffins, blogging marathon, baking marathon, FireUpYourOven

Source: Novice Cook Cooks
Total Time: 28 – 30 minutes
Preparation: 10 minutes
Baking Time: 18 – 20 minutes
Yields: 2 dozen mini muffins

Ingredients:

  • 128 grams (1 cup) White Whole Wheat Flour (I used chapathi/atta flour)
  • 2 ½ tbsp. Flaxseed Meal (I used store bought but can be prepared at home by grinding flaxseeds to flour)
  • ¾ tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • ¼ tsp. Salt
  • 2 tbsp. Olive Oil
  • 1 Large Egg
  • 75 – 80 grams (half of ¾ cup) Brown Sugar (I used dark brown sugar)
  • 1 tsp. Vanilla Extract
  • ¼ cup Non-Fat Greek Yogurt or Full Fat Yogurt (I used Dannon fat free yogurt)
  • 2 tbsp. Milk (I used fat free milk)
  • 6 oz. (1 cup or 170 grams) Fresh Blueberries rolled in ½ tbsp. Flour

Topping:

  • 2 tbsp. Brown Sugar
  • ½ tsp. Cinnamon Powder

Preparation:

  • Preheat the oven to 375 F. Line mini muffin pan with liners.
  • In bowl mix wheat flour, flaxseed meal, baking powder, baking soda, salt and keep aside.
  • In another bowl stir together brown sugar and olive oil until sugar blends in to the oil.
  • Add egg and mix it well.
  • Add vanilla extract, yogurt and milk, and mix until the mixture is smooth.
  • Add the dry ingredients to liquid ingredients and mix until the ingredients are well blended.
  • Fold in blueberries rolled in flour.
  • Pour the batter into muffin pan.
  • In a bowl mix the topping ingredients and sprinkle on top of each muffin.
  • Bake in a preheated oven for 18 – 20 minutes, until a tooth pick inserted in the center of a muffin comes out clean. Mine were done in 18 minutes. If using regular muffin pan, bake for 20-22 minutes.
  • Let the muffins cool and store in an air tight container.

This day in 2012: Guacaole
This day in 2014: Kadugu Yerra from Pondicherry

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

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