Blueberry oatmeal muffins

By the GetYourMacros team · 31 August 2026

Soft and protein-packed muffins made with oats and fresh blueberries, perfect for a grab-and-go breakfast.

• Time 30 min
• Course Breakfast
• Diet Vegetarian
• Cuisine American
• Allergens gluten, dairy, eggs

Ingredients (1 serving)

• 50 g Oat flour
• 150 g Greek yogurt 0%
• 2 Eggs (120 g)
• 60 g Blueberries
• 20 g Erythritol sweetener
• Baking powder to taste
• Vanilla extract to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Preheat the oven to 180°C and line a muffin tin with paper liners.
2. Whisk the eggs with the erythritol and vanilla extract in a bowl until slightly frothy.
3. Stir in the Greek yogurt until smooth, then fold in the oat flour and baking powder.
4. Gently mix in the fresh blueberries using a spatula to avoid breaking them.
5. Divide the batter into 3-4 muffin cups and bake for 20-22 minutes until golden.
6. Let them cool for a few minutes before serving to let the crumb set.

Tips

• These muffins stay fresh in an airtight container for up to 3 days.
• For extra fluffiness, make sure the eggs and yogurt are at room temperature.

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