Skinny Whole Wheat Blueberry Muffins
Serves: 12
  • 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
  1. Preheat oven to 375F.
  2. In a bowl, mix white whole wheat flour, flaxseed meal, baking powder, baking soda and salt. Stir it around.
  3. 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.
  4. 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.
  5. Pour the mixture in a muffin tin lined with baking cups. Fill each upto ¾th.
  6. In a bowl, mix the topping mix and sprinkle it on top of the muffins.
  7. 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.
Once cool, store these muffins in an airtight container.
These muffins last beautifully for upto a week. If temp is too hot, keep them in the refrigerator.
Recipe by Naive Cook Cooks at