Blueberry Egg Muffins

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 42.4
  • Total Fat: 1.1 g
  • Cholesterol: 41.5 mg
  • Sodium: 32.1 mg
  • Total Carbs: 4.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 3.0 g

View full nutritional breakdown of Blueberry Egg Muffins calories by ingredient
Report Inappropriate Recipe

Submitted by:


2011 Terri Sinclair
Recipe provided by Shelley Lewis
2011 Terri Sinclair
Recipe provided by Shelley Lewis

Number of Servings: 9


    2 large eggs
    1 egg white
    1/2 C fat free Greek yogurt, plain
    1 tsp cinnamon
    1 tsp vanilla
    1 Tbsp agave syrup
    1 C blueberries


Preheat oven to 350.

Beat eggs, egg white, yogurt, cinnamon, vanilla, and agave syrup until smooth.

Spray muffin tin with cooking spray.

Add 2 Tbsp of batter to 9 of the muffin cups. Divide remaining batter (if any left) evenly to cups. Divide blueberries evenly between each muffin.

Bake for 15 minutes. If batter is still runny, bake another 5 minutes.

Serving Size: Makes 9 muffins

Number of Servings: 9

Recipe submitted by SparkPeople user PLYNSN316.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.