Ingredients

The following ingredients have 24 Servings
  • 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

Instruction

  • 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.