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Blueberry Carrot Muffins with Yogurt

Course Snack
Servings 18 Muffins


  • 3 cups whole wheat flour
  • 4 tablespoons ground flax meal
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 4 eggs
  • 500 g container of Greek Yogurt - I used Danone Oikos Plain Greek Yogurt
  • 1/2 cup packed brown sugar
  • 4 tablespoons canola oil
  • 1 1/2 cups fresh or thawed frozen blueberries
  • 1 cup grated carrots
  • 1/2 cup apple juice


  • Preheat the oven to 375°F. Coat muffin pan with cooking spray or oil.
  • In a large bowl, combine together the flour, ground flax meal, baking powder, salt, and cinnamon.
  • In a small bowl, whisk together the eggs and yogurt.Whisk in the sugar, oil and apple juice. Add to the flour mixture and stir just until the dry ingredients are moistened.
  • Stir in the blueberries and grated carrots.
  • Divide into muffin tins, filling them 2/3 full.
  • Bake for 20 minutes, or until a wooden pick inserted in the center of a muffin comes out clean.