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We have reduced the sugar by 50% to make a lower-sugar, whole-grain muffin that is packed with blueberry flavor. Almond flour, rolled oats and Greek yogurt boost the protein and fiber for a satisfying breakfast treat.

Source: EatingWell.com, October 2018


Recipe Summary test

20 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Lightly coat a muffin tin with cooking spray.

  • Stir oats, white whole-wheat flour, almond flour, baking powder, baking soda, cinnamon and salt together in a large bowl. Add blueberries and stir to coat.

  • Whisk yogurt, brown sugar, milk, butter, egg and vanilla together in a medium bowl until blended. Add the wet ingredients to the dry ingredients and stir until just combined. Divide the batter among the prepared muffin cups, using a generous 1/4 cup batter per muffin cup. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes before removing to a wire rack to cool completely.


To make ahead: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.

Nutrition Facts

1 muffin
148 calories; protein 4.9g; carbohydrates 19.3g; dietary fiber 2g; sugars 8.9g; fat 6.3g; saturated fat 3g; cholesterol 28mg; vitamin a iu 219.1IU; vitamin c 2mg; folate 8.2mcg; calcium 68.6mg; iron 1.5mg; magnesium 16.8mg; potassium 92.8mg; sodium 159.5mg; added sugar 6g.

1 fat, 1/2 fruit, 1/2 other carbohydrate, 1/2 starch