Ingredients
Scale
Muffins:
- 1 ½ cups whole wheat or oat flour
- ¼ cup ground flax seed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher or sea salt
- ½ teaspoon ground cinnamon
- ¼ cup oil
- ½ cup dark brown sugar
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- ⅔ cup plain or vanilla Greek yogurt
- 1 cup frozen or fresh blueberries
Crumble:
- 3 tablespoons melted butter or oil
- ½ cup quick or old-fashioned rolled oats
- 2 tablespoons whole wheat or oat flour
- 1 tablespoon dark brown sugar
Instructions
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with muffin liners.
- In a bowl, stir together flour, flax, baking powder, baking soda, salt and cinnamon until combined.
- In a separate bowl, whisk together oil and brown sugar until fluffy. Whisk in eggs, one at a time, until well beaten. Whisk in vanilla extract and yogurt until combined.
- Add flour mixture to the wet ingredients and stir until just combined, then gently fold in the blueberries.
- Evenly spoon batter into each muffin liner, filling almost all the way to the top.
- In a separate small bowl, stir together the melted butter or oil, oats, flour and brown sugar until combined. Spoon a few tablespoons of the mixture on top of each muffin and lightly press down so it adheres to the muffin.
- Bake 18-22 minutes or until a toothpick inserted into the center comes out clean. Let slightly cool before removing from the muffin tin.
Notes
Cooking Tip: Only mix the batter until just combined. Overmixing will make the muffins tough.
Snack Pairings: Pair with a hard-boiled egg or a cheese stick and a handful of carrot or celery sticks for a balanced snack.
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 11g
- Sodium: 86mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 39mg
Keywords: muffins, muffin, blueberry, blueberries, berry, berries, breakfast, snack