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Recipe: healthy blueberry muffins with flax meal and Greek yogurt

Healthy breakfast recipe for on-the-go runner: blueberry muffin

This past Monday, we gushed about blueberries and the plethora of health benefits they offer runners. And since August is peak blueberry season, chances are you have a cup or two in your kitchen waiting to be used up. If not, go grab a pint or two from your nearest store before it’s too late!

These delicious muffins combine the goodness of blueberries with other wholesome ingredients, like flax meal and Greek yogurt, to help you power through your morning. And they’re an excellent treat to have on hand when you’re rushing out the door — just grab and go!

Healthy blueberry muffins with flax meal and Greek yogurt


  • 2 cups white-whole wheat flour
  • 1/2 cup packed brown sugar
  • 1/3 cup flax meal
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • pinch salt
  • 1/4 cup blueberry jam or applesauce
  • 1 cup low fat Greek yogurt
  • 3/4 cup almond milk
  • 1/2 cup olive oil
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh blueberries


  1. Preheat your oven to 350 degrees F. Lightly grease a muffin tin (or line with paper liners) and set aside.
  2. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, spices, and salt.
  3. In a smaller bowl, whisk together the jam, Greek yogurt, almond milk, oil, and extract.
  4. Pour the wet ingredients into the dry and mix until just combined. Then fold in the fruit and scoop (a little less than 1/4 cup) into the muffin tins.
  5. Bake for 20-25 minutes, until golden brown and set in the center. After a few minutes, place on a cooling rack to let cool before serving.

After the initial dozen muffins are baked, you will have batter left enough to make another 4 to 6 muffins — a perfect big batch that’s great for eating now and freezing for later. To freeze these muffins, simply let them cool completely, then wrap each in plastic wrap and store in a large freezer bag or other airtight container.

Note: You may notice as your muffins cool that they turn slightly green. This all has to do with some funky food science related to the pH levels (acids, bases, and so on). So long as muffins are stored properly, the color isn’t an indication of freshness.

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