Blueberry Muffins
Bakery-domed muffins with jammy blueberries, oat flour and Greek yogurt — no refined sugar.
- Prep
- 15 min
- Bake
- 20 min
- Total
- 35 min
- Yield
- 12 muffins
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 84 g
Whole batch (12 servings, about 1008 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven 200°C / 400°F, dropping to 180°C / 355°F · 12-cup muffin tin with liners
- 1
Heat the oven to 200°C / 400°F — the initial blast is what creates the dome.
- 2
Whisk the eggs, yogurt, milk, oil and lemon zest until smooth.
- 3
Combine the oat flour, almond flour, allulose, baking powder, baking soda and salt.
- 4
Fold wet into dry until just combined, then fold in the floured blueberries.
- 5
Rest 10 minutes, then divide between 12 liners, filling them nearly full.
- 6
Bake 5 minutes at 200°C, then reduce to 180°C / 355°F and bake 14-16 minutes more.
- 7
Cool in the tin 5 minutes, then move to a rack.
Doneness test
Tops spring back and a skewer between berries comes out clean.
Cooling
Vent the tin quickly so steam doesn't soften the domes.
Smart substitutions
Greek yogurt instead of butter and milk
Cuts fat, adds protein and acidity that lifts the crumb.
Texture: Moist and tender with a fine crumb.
Allulose instead of sugar
No refined sugar, no blood-sugar spike.
Texture: Slightly softer tops that brown faster.
Pro baking tips
- Flour the berries so they suspend instead of sinking.
- Frozen berries work — don't thaw them.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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