The lemon-blueberry flavors here make for a perfect, fresh, summery treat and the Greek yogurt adds a great source of protein. Bonus: it helps keep the muffins nice and moist so you can enjoy them all week.

Prep time: 5 minutes

Cook time: 20 minutes

Ready in: 25 minutes

Yield: 12 Muffins


  • 6 eggs
  • 2 ½ cups old fashioned rolled oats
  • ½ cup plain or vanilla Greek yogurt
  • 1 lemon, juice + zest
  • 1 cup blueberries (or blackberries)


  1. Preheat oven to 350 degrees. Grease muffin tin or arrange muffin baking cups in muffin tin.
  2. In a blender, combine eggs, rolled oats, Greek yogurt, lemon juice and lemon zest until smooth.
  3. Gently stir in berries (do not blend!)
  4. Divide the mixture evenly into 12 muffin cups.
  5. Top with additional berries if desired.
  6. Bake for 20-25 minutes until tops are golden brown and a toothpick inserted in the center of the muffin comes out clean.
  7. Let muffins cool completely before enjoying. Store leftover muffins in an airtight glass container in the fridge.

Nutrition facts per serving

Calories: 109, Total Fat: 3 g, Cholesterol: 93 mg, Sodium: 39 mg, Potassium: 100 mg, Total Carbohydrate: 13 g, Dietary Fiber: 2 g, Sugar: 1g, Protein: 6 g

In Charlotte, Novant Health Bariatric Solutions offers you the care and support you need to commit to losing weight and keeping it off. Elsewhere, a Novant Health Weight Loss Services team member is ready to discuss your needs or make an appointment.