So let’s just get something straight here. I am not living in denial, I know that a healthy muffin is basically an oxymoron. Or at least, any muffin that tastes vaguely good and you try to consider “healthy” is an oxymoron.

Since we got that out of the way can we just agree to call these healthyish muffins? Okay, thanks. 

This past week I’ve been on vacation (wooo!) I spent three much too quick days down in Florida visiting Mickey Mouse with my mom, and still have a couple days left before I have to go back to work. One thing that I’ve dug back into is cooking and baking. Back when I was working from home, I used to make all of our meals, mostly from scratch, and I really miss that, so I’m taking the opportunity to make as much as I can while I’m home, and freeze leftovers to take to work with me when I go back. 

I love these muffins, not just because I can pretend like they’re not totally horrible for me, but because they also freeze really well. I’ve made them in the past before and froze almost the whole batch (after scarfing down a couple fresh warm ones, of course). Then I just grab one from the freezer when I have early mornings at work and stick it in the microwave for a few seconds, and bam! An awesome, tasty, healthyish breakfast!

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Healthyish Blueberry Muffins

(adapted from How Sweet it is)

• 2 Cups of Whole Wheat Flour
• 2/3 Cup of loosely packed Brown Sugar
• 1/4 Cup of Flaxseed Meal
• 1 1/2 teaspoons of Baking Soda
• 1 teaspoon of Baking Powder
• 1/2 teaspoon of Cinnamon
• 1/4 teaspoon of Salt
• 1 Egg lightly beaten
• 3/4 Cup of Plain Greek Yogurt
• 2/3+ Cup of Milk
• 5 Tablespoons of Butter, melted and cooled
• 2 teaspoons of Vanilla Extract
• 1 Cup of Bluerries, lightly tossed in flour (fresh or frozen both work)

Crumb Topping:

• 1/4 Cup of Whole Wheat Flour
• 1/4 Cup of loosely packed Brown Sugar
• 1/2 teaspoon of Cinnamon
• 3 Tablespoons of Butter, at room temperture

Preheat oven to 350 degrees F. Line a muffin tin with liners (if planning on freezing – forgo liners and instead grease muffin tin, I like to use the spray kind, dust with flour, and shake off any excess flour)

Whisk together all dry ingredients (flour, brown sugar, flaxseed, baking soda, baking powder, cinnamon and salt) and set aside. Combine all wet ingredients (egg, yogurt, milk, butter, and vanilla) in a separate bowl. Add wet ingredients in the dry and combine using a spatula, being careful not to overmix. If batter is still very dry, you can add a little more milk, about a tablespoon at a time, just until the batter comes together. Add in blueberries and mix in just enough to disperse through the batter. Fill muffin cups 3/4 of the way full.

Combine all of the ingredients for the crumb topping. I just use a fork to combine and cut up the butter into the mixture as I go. Sprinkle mixture on top of the muffins. 

Bake 18-20 minutes until just set (do not over-bake or they do tend to get dry!). Let cool slightly before eating. If freezing, cool completely and then wrap in plastic wrap and store in a freezer bag in freezer.