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Fluffy Healthy Blueberry Yogurt Muffins with Flaxmeal

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I’m always trying to create “healthy” treats that are higher in fiber, use fresh fruit, and are lower in fat. I’ve discovered flaxmeal, which has tons of protein and omegas! And that yogurt is amazing in muffins! It gives them a sweetness and moistness and combined with the eggs and a bit of oil provide muffins with a slight crisp on the outside and are moist and fluffy on the inside!

Further Food Commentary:

These muffin look delicious. The addition of yogurt provides good protein and calcium, and the combination of oatmeal and bran bring tons of both insoluble and soluble fiber to the recipe. For the oil, if you use canola, make sure it is organic and expeller pressed. Another alternative would be to use avocado oil, which has tons of monounsaturated fats, and no taste (so it won't take away from the blueberry flavor).

By Dianne Rishikoff, MS, RDN, LDN
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Fluffy Healthy Blueberry Yogurt Muffins with Flaxmeal

Stars ( Reviews)

  • Prep Time:15 minutes
  • Cook Time:20 minutes
  • Servings: 12

Ingredients

1 cup gluten free flour

1/2 cup oatmeal
1/2 cup ground flaxmeal
1 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon salt
3/4 cups sugar (I usually do half brown half regular)
3 eggs
1/2 cup oil of your choice
1 cup of yogurt (select brand that’s not too thick in consistency – not greek yogurt)
1 teaspoon vanilla
1 to 1 1/2 cups of blueberries

1/2 cup chopped nuts (optional)

Instructions

1. Preheat oven to 375 degrees.
2. In a large bowl mix oatmeal, flaxmeal, flour, baking soda, baking powder, and salt. Set aside.
3. In another bowl whisk together sugar, oil, vanilla, eggs and yogurt.
4. Add wet ingredients to dry ingredients and mix until well combined (don’t over mix)!
5. Fold in blueberries to mixture.
6. Scoop mixture to muffin pans, making sure the blueberries are well distributed.
7. Bake for 20-25 mins until browned on top. Enjoy!

1. Preheat oven to 375 degrees. 2. In a large bowl mix oatmeal, flaxmeal, flour, baking soda, baking powder, and salt. Set aside. 3. In another bowl whisk together sugar, oil, vanilla, eggs and yogurt. 4. Add wet ingredients to dry ingredients and mix until well combined (don’t over mix)! 5. Fold in blueberries to mixture. 6. Scoop mixture to muffin pans, making sure the blueberries are well distributed. 7. Bake for 20-25 mins until browned on top. Enjoy!

Nutrition Information

Per Serving:  Calories: 284; Total Fat: 11g; Saturated Fat: 1g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 3g; Cholesterol: 36mg; Sodium: 653mg; Potassium: 84mg; Carbohydrate: 39g; Fiber: 2g; Sugar: 24g; Protein: 6g

Nutrition Bonus:   Iron:3%

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Lillian Zhao Administrator

Founder & CEO of Further Food. Read more about our story here. Outside of my day job, I am also a certified yoga teacher, and love to surf, run, tango, travel and cook.

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8 thoughts on “Fluffy Healthy Blueberry Yogurt Muffins with Flaxmeal

  1. evolvewellstef

    These are so yummy! I wanted a muffin that had some protein in it – and I accidentally bought Greek yogurt before realizing the recipe said NOT to use Greek yogurt! So I swapped the sugar for applesauce to make things more liquidy, and they turned out great! Dense and moist blueberry goodness. I like to put them in my kid’s lunches for a little bit of extra protein.

    Reply
    1. Lillian Zhao Post author

      What a clever idea Stefanie! Greek yogurt works fine…I just find that when I use Stonyfield regular or vanilla yogurt the texture comes out a bit more fluffy.
      I like the extra protein too! Sometimes I’ll use a some almond flour instead of the flaxseed flour and sometimes I’ll use 4 eggs instead of 3 (4 makes it even more cake like I find) to increase the protein content.

      Have you seen my banana bread muffins? I’ve been making those a bunch lately! (I’ve also been adding some almond flour into those too)

      Reply
    1. Lillian Zhao Post author

      oooh….interesting idea. I think strawberries would work too! you should try them and let me know how it goes!

      Reply
      1. Megan T

        I’ll definitely let you know how they come out! I think I’ll need to make them very small pieces to avoid mushiness.

        Reply
  2. Michelle McIvor Cohen

    These are some of the tastiest muffins I’ve ever tried. Even my one-year-old liked them! They kept me full and were easy to eat on the go. There’s no doubt that I’ll be making this recipe again. Next time I’d like to use avocado oil instead of Canola as a substitute. Will that change the calorie count and total amount of fat?

    Reply
    1. Saima Ahmed

      Michelle– the caloric count and amount of fat will stay the same whether you choose to use either avocado or canola oil. However, using avocado oil will give you more mono-unsaturated fats and omega-3 fatty acids which are known to reduce inflammation, high blood pressure, high levels of bad cholesterol and so forth. So it may be a smarter choice since you’ll reap the health benefits! Hope this was helpful!

      Reply
  3. MB

    This recipe is amazing! Moist yet crunchy on the outside, just how I like it. Ate them throughout the day as a pick me up healthy snack!

    Reply

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