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.

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.

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.

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