Butter less, whole wheat blueberry muffins are soft on the inside and crunchy on the top
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 24mini muffins
Calories
Ingredients
128gramsor 1 cup White Whole Wheat Flour (I used chapathi/atta flour)
2 ½tablespoonFlaxseed Meal
¾teaspoonBaking Powder
¼teaspoonBaking Soda
¼teaspoonSalt
2tablespoonOlive Oil
1largeEgg
75 - 80gramsBrown Sugar(half of ¾ cup and I used dark brown sugar)
1tsp Vanilla Extract
¼cupNon-Fat Greek Yogurt or Full Fat Yogurt (I used Dannon fat free yogurt)
2tablespoonFat Free Milk or Whole Milk
1cup170 grams or 6 oz Fresh Blueberries rolled in ½ tablespoon Flour
Topping
2tablespoonBrown Sugar
½teaspoonCinnamon Powder
Instructions
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.