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.

Carolyn Casner
Source: EatingWell.com, October 2018


Recipe Summary

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

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.

Reviews (1)

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1 Ratings
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Rating: 3 stars
These are very tasty and easy to make until you have to get them out of the pans. The almond “flour “ has no gluten to hold the muffin together and the blueberries sank to the bottom, creating a gummy mess that separates from the top of the muffin and FHA’s to be scraped out of the tin. Also, instead of puffing up, they spread all over the top of the pan and merged. I let them cool according to instructions but nothing could overcome the mess. And the pans are soaking in my sink as I write. I don’t look forward to cleaning them. These are more like blobs and crumbles than muffins. I might try one more time with paper liners that have been sprayed with oil. Read More