Let me introduce you to my newest favorite healthy eat: high flavor, high energy, highly DELISH blueberry muffins made with oats, greek yogurt, almond butter, honey, blueberries, and not much else.
I made a batch early last week. They’re best right out of the refrigerator, where they almost taste like ice cream? I think it’s the super cold almond butter and blueberries. We went through 1 batch in a matter of days, so I whipped up another (and better the 2nd time!).
These muffins are a feel-good eat:
- Real, whole food just like these bran muffins.
- Nothing artificially flavored.
- GF if using certified gluten free oats.
- Serving of fruit
- Good-for-you fat in the form of almonds & almond butter.
- Honey instead of refined sugar.
- Satisfying and wholesome.
- Protein packed!
Besides the few ingredients I named above, you’ll also need a little almond flour. The first time I made these muffins at the beginning of last week, I didn’t add any. I used a little more oats. I found the muffins to be a little more moist and almost wet inside than I wanted. Still tasty but the 2nd batch was MUCH better when I added almond flour to soak up some of the moisture from the eggs, almond butter, and Greek yogurt. You can find almond flour in the healthy section of a grocery store—or even in the baking aisle. I usually buy Bob’s Red Mill brand. Or you can make your own by simply pulsing almonds until they reach a gritty and rough flour-like consistency. It’s what you always use when making vanilla almond snack bars, cashew coconut snack bars, and granola clusters!
Instead of almond flour, you can try using oat flour, whole wheat flour, or all-purpose flour. I really like the texture almond flour gives though. Not to mention the added almond flavor.
I also reduced the amount of blueberries in the 2nd batch, but added a few on top of each muffin before it bakes. See the photo above? Just like that! More blueberries inside the muffins also made them a little more wet than desired. But dotting each muffin with a couple on top fixes that problem while still having TONS of blueberries in each bite.
Using SparkRecipes calculator, these muffins have 165 calories with 7.5 grams fat, 20g carbs, 3g fiber, 9g sugar, and 6.5g protein each. Maybe add a few more if you spread more almond butter on top, like I do. Oh so good!
For more healthier muffin alternatives, take a look at my recipes for blueberry banana muffins, healthy apple muffins, chocolate chip baked oatmeal cups, and whole wheat banana muffins. A few favorites that I know you’ll appreciate having in your breakfast and snack rotation!
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Blueberry Almond Power Muffins
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These gluten free blueberry almond power muffins are wholesome and satisfying and are made with almond butter, Greek yogurt, oats, and almond flour.
Ingredients
- 3/4 cup (180g) plain Greek yogurt (I use 0%)
- 2 large eggs
- 1/3 cup (85g) creamy almond butter
- 1/3 cup (113g) honey
- 2 teaspoons pure vanilla extract
- 2 cups (170g) old-fashioned whole rolled oats*
- 1/2 cup (50g) almond flour*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup + 2 Tablespoons (about 123g) fresh or frozen blueberries (do not thaw)
- optional: handful of sliced, slivered, or chopped almonds for topping
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- In a medium bowl, whisk the yogurt, eggs, almond butter, honey, and vanilla together until smooth. Set aside.
- In a large bowl, whisk the oats, almond flour, baking powder, baking soda, salt, and cinnamon together until combined. Pour the wet ingredients into the dry ingredients and whisk until everything is combined. Fold in 3/4 cup blueberries, reserving the rest for the tops of the muffins.
- Spoon the batter into liners, filling them all the way to the top. Top each with a couple blueberries and almonds, if using. Bake the muffins for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 14-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 19-21 minutes, give or take.
- Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.
Notes
- Make Ahead Instructions: Muffins stay soft, fresh, and moist in the refrigerator for up to 5 days. Muffins freeze well for up to 3 months. Thaw overnight in the refrigerator before enjoying.
- Special Tools (affiliate links): 12-count Muffin Pan | Muffin Liners | Glass Mixing Bowls | Whisk | Silicone Spatula | Cooling Rack
- Oats: Use certified gluten free oats to make gluten free.
- Almond Flour: If you can’t find almond flour in the store, you can make your own by simply pulsing almonds until they reach a gritty and rough flour-like consistency. It’s what you always use when making vanilla almond snack bars. But instead of almond flour, you can try using the same amount of oat flour, whole wheat flour, or all-purpose flour. Of course, using these last 2 options will no longer keep your muffins gluten free.
- Nutrition Information: Using SparkRecipes calculator, these muffins have 165 calories with 7.5 grams fat, 20g carbs, 3g fiber, 9g sugar, and 6.5g protein each.
Had to use blueberries before they went bad. Made these this morning. Absolutely delicious. Made a few changes because I wanted a lighter muffin. Swapped the rolled oats for half a cup of AP flour, 1 cup of quick oats and half cup of rolled oats. I also added a drop of almond extract.
Must say they may become my go to blueberry muffins.
Very good, despite my mess ups! We have a lot of fresh blueberries, saw this recipe, and had to make it NOW! Followed the directions, but, didn’t have any honey, so substituted maple syrup, only had a T of yogurt, so added sour cream to make up the difference. These are still delicious! Don’t feel guilty eating them because of the oats and almond flour. Thank you!
Do you think swapping chocolate chips for blueberries would work? I bet I could get my kids to eat them with chocolate…
Hi Heather, that should work just fine. Let us know if you try it!
Can I substitute brown sugar for the honey?
Hi Suzanne, that should work. The muffins will be quite a bit sweeter with that swap.
The temperature for these muffins are too high!
Hi, can the muffins be stored at room temperature after bake?
I can’t eat any nuts so no almond butter or almond flour for me. Could I replace almond flour with Rice flour & sunflower seed butter for almond butter?
Hi Pam, we haven’t tested those swaps so are unsure of the outcome.
Can this recipe be used to make a loaf?
Hi Lara, we can’t see why not! We’re unsure of the exact bake time, but keep a close eye on it and use a toothpick to test for doneness. It will take much longer than the muffins.
So happy to see a GF muffin recipe! Wasn’t aware you had any GF recipes so will look further. When baking for family/parties you are my Go-To, but for myself I need GF. Thanks, Sally !!
Hope you love these muffins, Paulette!
Super yummy. Please keep the scrumptious and healthy recipes coming! Thanks for a great recipe; it’s a keeper.
What is the point of starting to bake at such a high heat, then reducing after 5 minutes? I made these today and the tops are a very dark brown, much darker than my usual muffins. They are okay but not stellar. I find the whole oats got quite chewy, almost crunchy. I will try again and maybe give the old fashioned oats a quick whiz in the food processor to cut them down a bit or use quick coating (not instant) oats instead.
Hi Barbara! The initial high blast of heat helps the muffins rise taller. Thank you for giving these a try!
Super good, super easy, with a beautiful presentation. My hubby who isn’t a blueberry fan (weirdo! HA!) said these were great. I did add 1/3 cup white sugar to the dry mix, substituted 1/2 tsp almond extract for some of the vanilla extract, & used frozen blueberries. Wish I had sprinkled sparkling or coarse sugar on top along with the extra blueberries before baking to make them even prettier! I’d never tried almond butter until purchasing some for this recipe, & found it’s mighty tasty. I like that they are healthy, filling, & make a great breakfast muffin that’s not full of sugar!!!. Made them for my 84-yr old Dad’s birthday coming up tomorrow, along with your Oatmeal-Raisin cookies, which are his favorite-he’s gonna love ’em!! Thanks once again Sally for another wonderful recipe!