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Whole Wheat Blueberry Yogurt Crumb Muffins

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  • 2 cups whole wheat pastry flour
  • 2/3 cup loosely packed brown sugar
  • 1/4 cup ground flaxseed
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 3/4 cup plain Greek yogurt, I like 2%
  • 2/3 cup milk
  • 5 tablespoons unsalted butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 1 cup blueberries, tossed in flour

crumb topping

  • 1/4 cup whole wheat pastry flour
  • 1/4 cup loosely packed brown sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter, at room temperature


  • Preheat oven to 350 degrees F. Line a muffin tin with liners.
  • In a large bowl, whisk together the flour, sugar, flaxseed, baking soda, powder, cinnamon and salt. In a separate bowl, whisk together the egg, yogurt, milk, butter and vanilla extract. Add the wet ingredients to the dry, stirring until just combined. Do not overmix! Use a spatula to stir in the blueberries. Fill the muffin tins 3/4 of the way full. Sprinkle the top of each muffin with the crumb mixture. Bake for 18-20 minutes, or until just set and golden on top. Let cool slightly before eating.

crumb topping

  • In a bowl, stir together the flour, sugar and cinnamon. Use your fingers or a fork to add the butter to the mixture and mix until small crumbs remain. I do this with my fingers and take a good 2-3 minutes.

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