Brimming with juicy blueberries and packed with protein, these blueberry almond power muffins are altogether delicious, nutritious, and satisfying. Each bite is moist and tender, thanks to the creamy Greek yogurt and smooth almond butter, and they’re naturally gluten free. The batter comes together in 1 bowl and they’re ready within 30 minutes, making them an extra quick, yet wholesome treat.
I originally published this recipe in 2017 and have since updated the photos and added a few more success tips.
These are high flavor, high energy, highly delish naturally gluten free blueberry muffins made with oats, greek yogurt, almond butter, honey, blueberries, and not much else. Ready to help you POWER through the day. ๐
While I love baking desserts, whipping up sugar cookies, and serving decadent chocolate brownies, I enjoy preparing wholesome, healthier treats even more. In the past 7 years since I originally published this recipe, these have been a repeat breakfast for my family and I.
These Blueberry Almond Power 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
One reader, Sophia, commented: “I can’t be without these muffins. I’ve made them over and over again. They are SO good! I freeze them for when I need a quick breakfast. โ โ โ โ โ “
Key Ingredients You Need + Possible Substitutions
- Greek Yogurt: Greek yogurt takes place of oil and butterโthere’s simply no need for it. I don’t recommend any swaps for the Greek yogurt, but feel free to use regular plain yogurt instead.
- Eggs: Eggs are crucial for binding the ingredients, keeping the muffins tender, and they help the muffins maintain structure. Again, I don’t recommend a substitute.
- Almond Butter: I recommend creamy almond butter, but you can use crunchy if that’s all you have. Homemade almond butter is fantastic in this recipe. Instead of almond butter, you can use peanut butter or cashew butter. For a nut-free option, sunflower seed butter and Biscoff spread both work.
- Honey: Honey sweetens the muffins. Instead of honey, you can use pure maple syrup, coconut sugar, or brown sugar with no other changes to the recipe.
- Oats: No swaps hereโthese are oatmeal muffins.
- Almond Flour: I play around with different flours when I make these. I prefer them with almond flour and recommend it as the first choice. I usually reach for Bob’s Red Mill brand. For a nut free option, try all-purpose flour, whole wheat flour, or oat flour instead.
- Blueberries: Juicy blueberries in every bite! Don’t be tempted to add more blueberries because the muffins will be too wet in the centers. I recommend fresh blueberries, but you can use frozen blueberries instead. If using frozen, do not thaw and see the recipe Note below.
You also need cinnamon, vanilla, baking soda, baking powder, and salt.
The batter is thick and comes together in 1 bowl, just as if you were making breakfast cookies.
Divide the batter between 12 lined muffin cups. I strongly recommend liners because the muffins easily stick to the pan, even when greased. Whenever I bake muffins or cupcakes, I use these exact cupcake liners.
Fill the liners evenly with the batter and, if desired, sprinkle sliced almonds on top of each. Instead of almonds, you can try oats or even a sprinkle of coarse sugar.
Yes. Instead of baking the batter as muffins, you can spread it into a lined 8-inch square pan. Bake for 25 minutes at 350ยฐF (177ยฐC). The “bars” will be soft, like baked oatmeal.
Feel free to replace the blueberries. Here’s what I have tested and used in the past: chocolate chips, peanut butter chips, sweetened shredded coconut, peeled & chopped peaches, peeled & chopped apples, chopped cherries, raisins, dried cranberries, walnuts, and pecans.
Yes. Use sunflower seed butter or Biscoff spread instead of almond butter and swap the almond flour for oat flour, all-purpose flour, or whole wheat flour. Those are the only substitutions I have successfully tested.
I love these blueberry almond muffins right out of the refrigerator because they almost taste like ice cream…? I’m not sure how? But that creamy almond butter and Greek yogurt may have something to do with it. These freeze very well, too!
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, too!
Blueberry Almond Power Muffins
- Prep Time: 5 minutes
- Cook Time: 21 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
- 1/2 teaspoon ground cinnamon
- 3/4 cup + 2 Tablespoons (about 123g) fresh or frozen blueberries (see Note), divided
- optional for topping: 3 Tbsp sliced, slivered, or chopped almonds
Instructions
- Preheat oven to 350ยฐF (177ยฐC). Line a 12-count muffin pan with liners or spray very generously with nonstick spray. Set pan aside.
- In a large bowl, whisk the yogurt, eggs, almond butter, honey, and vanilla together until smooth.
- Add the oats, almond flour, baking powder, baking soda, salt, and cinnamon, then whisk to fully combine. 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 evenly with reserved blueberries and almonds, if using. Bake for 21-23 minutes minutes or until a toothpick inserted in the center comes out clean.
- Remove muffins from the oven and allow to cool in the pan for 5 minutes before enjoying. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: For longer storage, freeze baked muffins for up to 3 months. Allow to thaw overnight in the refrigerator and reheat in the microwave if desired.
- Special Tools (affiliate links): 12-count Muffin Pan |ย Muffin Liners | Glass Mixing Bowls | Whisk | Silicone Spatula | Cooling Rack
- Oats: Use certified gluten free oats to ensure the muffins are 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. Instead of almond flour, you can use 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.
- Using Frozen Blueberries: If using frozen blueberries, do not thaw. Add 1 more Tablespoon of almond flour (or whatever flour you are using) if using frozen blueberries.
- Other Add-Ins: You can leave out the blueberries and add the same amount of another add-in such as: chocolate chips, peanut butter chips, sweetened shredded coconut, peeled & chopped peaches, peeled & chopped apples, chopped cherries, raisins, dried cranberries, walnuts, or pecans.
- Bars Instead of Muffins: Instead of baking the batter as muffins, you can spread it into a lined 8-inch square pan. Bake for 25 minutes at 350ยฐF (177ยฐC). The “bars” will be soft, like baked oatmeal.
- Nut-Free Version: Use sunflower seed butter or Biscoff spread instead of almond butter and swap the almond flour for oat flour, all-purpose flour, or whole wheat flour. Those are the only substitutions I have successfully tested.
Nutrition
- Serving Size: 1 muffin
- Calories: 186
- Sugar: 9.6 g
- Sodium: 118.3 mg
- Fat: 5.6 g
- Carbohydrates: 22.9 g
- Protein: 6.3 g
- Cholesterol: 31.5 mg
Reader Comments and Reviews
These are great. Iโve made them often since finding the recipe!
Can I substitute maple syrup for the honey? I don’t eat honey.
Hi Julie, for unsweetened muffins, you can leave out the honey completely. But you can also replace it with maple syrup if you prefer that!
Can I use gluten free flour for the muffins
Hi Pauline, this recipe needs almond flour (which is gluten free).
These sound great! We just picked a bunch of blackberries from our backyard. Do you think those would be good instead of the blueberries in these muffins?
Absolutely!
These are delicious and healthy! I have been loving these recipes! Thank you for having options that are lower in sugar and yet still fabulously tasty.
Hi! I was just wondering if you could do the muffin trick you do on other recipes where you start the oven at 425 for 5 mins or if there is a reason it doesn’t work with this recipe. Thank you!
Hi Christopher, We have found that the higher heat trick doesnโt really do anything for these muffins, as they donโt rise very high in general. Follow the updated instructions and bake at 350.
Make them, love them. I added sweetened coconut and some chocolate chips, rasins and a touch more cinnamon.. WOW! I’m not a muffin fan but this is an absolute keeper.
These are delicious! Do you have the nutrition information on hand? Would like to find out calories, protein, etc. Thanks!
Hi Stacy, We donโt usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
What could I substitute for the yogurt I canโt have dairy?
Hi Jackie, a dairy-free yogurt would be the best alternative here.
Thank you! As a new baker with many dietary restrictions, I can’t express how much I appreciate your instructions and ideas for making healthy substitutions. This is by far the easiest website to follow! โฅ๏ธ
These were fineโฆ I cooled them down and then ate them and they were very soggy. For breakfast this morning, I had another and it was still really soggy. The muffin also fell apart. Any ideas on what is happening?
Hi Scarlet, were the muffins underbaked by chance? It sounds like an additional minute or two in the oven could help. Thank you for giving these a try!
Ok! Iโll try that out. Thanks for the advice!! ๐
These muffins are relatively easy and a hit with my wife. I made large muffins and so the recipe yielded 6, but a single muffin proved to be an adequate breakfast. I will make more.
Hi Eric – how long do you bake when making 6 jumbo muffins with this recipe? Same oven temp?
Love these muffins!! Do you think I might be able to substitute walnut flour? I know walnuts have more oil than almonds โฆ so just not sure of any adjustments I might have to make ? Thx!
We’re not sure, Ann! We’ve never used walnut flour. Let us know if you try!
Light, nutritious, delicious & very satisfying! Perfect for breakfast or a snack! Honestly, I eat them at any time of the day, I just grab & go!
Wow! I just made these! Yum! I had to substitute frozen chopped pitted cherries for the bbs and used 1tsp vanilla and 1 tsp almond extracts. So good and healthy!
These are so yummy, i added almond extract to the batter and it makes it tastes like cake almost, very filling breakfast, i top mine with extra almond butter ๐
I forgot to buy frz. blueberries, so had to go into my stash of wild huckleberries, frozen this summer. Now my family wants me to use only huckleberries- in every future batch. :-/
How do you adapt baking in the oven to make these into 6 jumbo muffins? Thank you!
Hi Courtney, We havenโt tested these muffins as jumbo muffins, but you can follow the baking instructions from this jumbo muffins recipe to give it a try!
These have become a staple for our family’s meal prepping. They’re so good! Sometimes I swap the almond butter out for pb and the blueberries for mini chocolate chips, and it’s scrumptious! Thank you for this recipe! ๐
These are so good! I also add walnuts. Do you think there is a way to make a pumpkin version with pumpkin puree? If so, where would I add the pumpkin or omit ingredients?
Hi Mads, it would definitely take some recipe testing to create a pumpkin version of these. The pumpkin puree will add a lot of moisture, if you wanted to try experimenting, we’d start by replacing some of the yogurt with pumpkin pureeโyou may need to tinker with the dry ingredients, too. Feel free to add some pumpkin spice for extra flavor. Let us know if you try anything!
Can I substitute flax eggs for the eggs?
Hi Michael, we haven’t tested that exact substitution, but let us know if you do.
Your recipe for blueberry almond power muffins was the absolute best muffin recipe ever and so easy.
Yes, I’ve finally made oatmeal muffins! Much easier recipe to use than the oatmeal cups because thick batter is easy to portion out. Almond with skins as a nut flour worked. I increased the flour to 75g* because I added 15ml lemon juice = 1/2 lemon juiced (plus lemon zest, lemon yoghurt). The raw batter wasn’t sweet so i added 2tbsp/25g sugar (120g 1 1/4 cups sugar in total using maple syrup and granulated sugar) and the cooked muffins taste lightly sweetened so I’m glad I checked first, because that would have been disappointing! Follow 12 muffins not “filled to the top” = 11 muffins with mushroom tops (yes they rose!). 20 minutes cook time was fine. Greasing the tin worked but they’re hard to release without cutting into the muffins. Lightbulb moment – grease the tin and use strips of baking paper in a cross to give something to grip. With sugar to taste, and the tin issue worked out, I’ll make them again.
Hello, I see you use blanched almond flour. As I’m using DIY fine nut flour (not coarse!), would almonds with skin on work? And any reason why a different nut meal wouldn’t work such as walnut, pecan for variety?
Hi S, you can use almonds with the skin; that’s completely fine. As is another nut meal, as long as it’s ground quite fine.
This muffin is so delicious I have been making them twice a month for just myself! So satisfying and filling. Don’t even get me started in the bursts of blueberry. I make this recipe very low carb with a couple tweaks to fit my diet. Delish! I’m going to use this as a base and use other fruit as well. As much as I wanted to add more blueberries than written, I’m glad I held back. The batter would have had way to much liquid like Sally mentions. Thanks for a great healthy muffin!
Hi! Just wondering what tweaks you made to create a low carb version. Iโm thinking if omitting the maple syrup altogether. Thanks!
I meant to say omit the honey, sorry!
These muffins were so yum! I added 1/2 teaspoon almond extract, chia seeds and chopped fresh peaches. Toddler approved! Thanks so much for this recipe!