I love me a good muffin. They are perfect for a snack, dessert or even breakfast on the go. Blueberry is such a classic variety too. These muffins specifically, are packed with goodness so I feel good when I eat one (or two 😉 ).

Many muffin recipes use white flour and have high amounts of fat and sugar, but this recipe had a healthy makeover. It uses 100% whole wheat flour, along with relatively small quantities of extra virgin olive oil and maple syrup. So, not only is it packed with fibre, it has healthy fats and is naturally sweetened. As well, the addition of greek yogurt helps to make these muffins very moist and fluffy.

These were a really good treat. I like that the muffin itself was not overly sweet because it was perfect when you got a bite with a bursting blueberry.

My one comment about this recipe was that my muffins seemed to be browning a little too much at the high temperature (400F), so I turned it down to 375F half way through. They were still cooked in the same amount of time though. Great result though, and will definitely make again!