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Flax seed whole wheat blueberry muffins are butter less, healthy, moist muffins with a crunchy top. Great for breakfast, snack and also for portion control.
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 I posted so far this baking marathon, check here.
Mini 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.
Flax Seed Whole Wheat Blueberry Muffins Recipe
Source: Novice Cook Cooks
Butter less, whole wheat blueberry muffins are soft on the inside and crunchy on the top
- 128 grams or 1 cup White Whole Wheat Flour (I used chapathi/atta flour)
- 2 ½ tbsp Flaxseed Meal
- ¾ tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Salt
- 2 tbsp Olive Oil
- 1 large Egg
- 75 - 80 grams Brown Sugar (half of ¾ cup and 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 Fat Free Milk or Whole Milk
- 1 cup 170 grams or 6 oz Fresh Blueberries rolled in ½ tbsp Flour
- 2 tbsp Brown Sugar
- ½ tsp Cinnamon Powder
Preheat the oven to 375 F. Line mini muffin pan with liners.
Mix together wheat flour, flaxseed meal, baking powder, baking soda, salt in a bowl and keep aside.
In another large bowl, stir together brown sugar and olive oil until sugar blends in to 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.
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