Blueberry muffins

Favourable oatmeal blueberry muffins that are exactly one block per muffin.

Delicious for breakfast or as a snack.

Gluten free
200 degrees | 20 minutes
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  • 3P3 eggs
  • 1.5P95 grams of (vanilla) quark
  • 1.5P11 grams of flavourless whey
  • 4.5C67 grams of oatmeal flour
  • 1.5C113 grams of blueberries
  • 6F18 grams of almond flour
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How to cook

  • Whisk the eggs in a bowl and add the quark.
  • Add the whey, oatmeal flour and almond flour.
  • Mix well.
  • Add a bit of cinnamon and the blueberries.
  • Add a couple of drops of sweetener like stevia if you like the muffins a bit sweeter.
  • Put 6 wrappers into a muffin tin and scoop the mixture into it equally.
  • Bake in the oven for 20 minutes at 180 degrees.
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  • The oven baking times are based on my hot air oven. Experiment in your own to see if it needs a bit longer or shorter.
  • Use a skewer to check if the muffins are ready; if it comes out clean they're done baking.
  • Store them in your refrigerator. They'll stay tasty for a couple of days.
  • My wrappers sometimes stick to the muffin a bit. To fix that you could replace 3 blocks of almond flour with 3 blocks of melted coconut oil (not favourable though).
  • You can experiment with different fruity fillings.
  • These are perfect to take with you and eat as a nice snack!