Quick Description
These Berry Breakfast Muffins are soft, fluffy, lightly sweet, and bursting with juicy berries — all for just 2 WW points each.
Made with Greek yogurt, eggs, almond flour, and a touch of sweetener, they offer the perfect balance of protein, fiber, and flavor without the sugar crash.
They’re meal-prep friendly, freezer friendly, kid-friendly, and perfect for busy mornings, snacks, or a healthy after-dinner treat.
They taste like bakery muffins, but keep your goals completely on track.
Servings & Timing
Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 18–20 minutes
Total Time: 30 minutes
Ingredients List
Dry Ingredients
- 1 ½ cups almond flour
- ½ cup oats (or oat flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons granulated erythritol (or WW-friendly sweetener)
Wet Ingredients
- 1 cup non-fat Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup unsweetened almond milk (or any low-cal milk)
Berries
- 1 cup mixed berries (fresh or frozen — blueberries, raspberries, strawberries chopped)
Optional Add-Ins (still low-point)
- Zest of 1 lemon
- Cinnamon
- 1–2 tablespoons sugar-free syrup
Instructions
Step 1: Preheat
Preheat your oven to 350°F (175°C) and line a muffin tray with paper liners.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- Almond flour
- Oats
- Baking powder
- Baking soda
- Salt
- Sweetener
This ensures the muffins rise evenly and stay light.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk until smooth:
- Greek yogurt
- Eggs
- Almond milk
- Vanilla extract
This mixture should be creamy and thick — the high yogurt content keeps them extra soft.
Step 4: Combine
Add the wet mixture into the dry mixture.
Fold gently using a spatula.
Do not overmix — that can make muffins dense.
Step 5: Add Berries
Fold in the berries carefully so they don’t burst (especially if using frozen).
Step 6: Fill Muffin Cups
Divide batter evenly into 12 muffin liners, filling each about ¾ full.
Step 7: Bake
Bake for 18–20 minutes, or until:
- tops are golden
- centers spring back
- toothpick comes out clean
Let cool for 5–10 minutes.
Additional Notes
- If using frozen berries, do not thaw — this prevents the batter from turning purple.
- Add lemon zest for a bright bakery flavor.
- Muffins become even softer the next day.
Dietary Info (Per Muffin)
Approximate values (varies by brands):
- Calories: 90–110
- Protein: 5–6 g
- Carbs: 6–8 g
- Fat: 4–6 g
- WW Points: 2 points each
Ingredient Details & Substitutions
- Greek yogurt: Non-fat keeps points low.
- Almond flour: Can substitute with oat flour, but texture becomes more dense.
- Eggs: Helps with binding and rise — cannot omit.
- Sweetener: Any zero-calorie sweetener works.
- Milk: Plant or dairy milk works fine.
Recipe Variations & Serving Suggestions
Lemon Berry Muffins
Add lemon zest + 1 tsp lemon juice.
Chocolate Chip Berry Muffins
Add 2 tbsp sugar-free chocolate chips.
High-Protein Boost
Mix in 1 scoop vanilla protein powder
(Add 2 tbsp extra almond milk if batter gets thick.)
Crumble Topping (still low-point)
Mix:
- 1 tbsp almond flour
- ½ tbsp butter spray
- Pinch cinnamon
Sprinkle on muffins before baking.
Storage & Make-Ahead
Fridge:
Store in an airtight container for up to 5 days.
Freezer:
Freeze for up to 3 months.
Reheat in microwave for 15–20 seconds.
Meal Prep Tip:
Make a double batch and freeze individually for grab-and-go breakfasts.
FAQs
Are these really 2 points?
Yes — calculated using non-fat Greek yogurt, eggs, almond flour, oats, and erythritol.
Check your personal WW plan.
Can I make them egg-free?
Use 2 flax eggs, but muffins will be slightly denser.
Do frozen berries work?
Yes — add straight from freezer to avoid watery batter.
Optional Personal Story
These muffins were born from my Sunday meal-prep routine when I wanted a sweet breakfast that wouldn’t blow my points. The first batch smelled like a bakery, and by Monday morning I knew I’d created a new weekly staple. They’re soft, fruity, filling, and guilt-free — and they taste even better the next day.
Call-to-Action
Bake a batch of these 2-Point Berry Breakfast Muffins today — they’re simple, wholesome, portable, and perfect for busy mornings or healthy snacking all week long.
