Blueberry Almond Power Muffins

Bake my breakfast cookies next!

These gluten free blueberry almond muffins are wholesome and satisfying and are made with almond butter, Greek yogurt, oats, and almond flour! Recipe on

After last week, I figure now is a good time to 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 fridge, 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!) for our weekend trip to the Poconos.

These gluten free blueberry almond muffins are wholesome and satisfying and are made with almond butter, Greek yogurt, oats, and almond flour! Recipe on

And, as no surprise whatsoever, we’re not leaving with any leftover. I LOVE THESE THINGS!

These muffins are a feel-good eat:

  1. Real, whole food.
  2. Nothing artificially flavored.
  3. GF if using certified gluten free oats.
  4. Serving of fruit √
  5. Good-for-you fat in the form of almonds & almond butter.
  6. Honey instead of refined sugar.
  7. Satisfying and wholesome.
  8. Protein packed!!

It’s no surprise that I enjoy dessert. And after almost 4 years of baking and blogging full time, I’ve had to adjust my lifestyle and habits so I can still fit into my clothes and feel good about myself. This has been almost as challenging as learning how to perfect croissants (still working on that!). I don’t really have any secrets up my sleeve, but I eat healthy about 80% of the time and leave that other 20% for enjoying my desserts and, more often than not, a big ol’ serving of salty tortilla chips and guacamole. My weakness!!! Contrary to all the baking on my blog, I enjoy cooking healthful + colorful + flavorful meals so that I can feel good about indulging in a dessert I made. I guess if I had a secret at all, it would be moderation. And this takes a mountain of self control, but when you’re around decadent desserts and baked goods 24/7 you’re forced to establish some sort of strategy!

I guess what I’m trying to say is that I truly enjoy eating healthy as much as I love sinking my teeth into a cupcake. And why, to me, today’s blueberry almond power muffins– without any frosting, caramel swirls, chocolate chunks, white flour, and mounds of sugar taste just as fabulous as a piece of cheesecake. Ok, maybe not quite as fab, but they’re still up there!!

It’s taken me almost 15 years to be comfortable with balance and by no means am I perfect at it, but there’s room for everything– salad, cheesecake, healthy muffins, chips, and lava cakes at my table.

How to make blueberry almond muffins on

How to make blueberry almond muffins on

Woooo that run-on speech was longer than it needed to be! But maybe some of you can relate?

Let’s bake healthy muffins this week. 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 and cashew coconut snack bars!

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.

These gluten free blueberry almond muffins are wholesome and satisfying and are made with almond butter, Greek yogurt, oats, and almond flour! Recipe on

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!

More naturally gluten free + healthier recipes to try: breakfast cookies | quinoa crunch snack bars | dark chocolate almond truffles | berry vanilla cashew snack bars | greek yogurt fruit tart | almond butter chocolate chip cookies

Blueberry Almond Power Muffins


  • 3/4 cup (180g) plain Greek yogurt (I use 0%)
  • 2 large eggs
  • 1/3 cup (85g) creamy almond butter
  • 1/3 cup (75g) honey
  • 2 teaspoons pure vanilla extract
  • 2 cups (160g) old-fashioned whole rolled oats1
  • 1/2 cup (50g) almond flour2
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup + 2 Tablespoons (165g) fresh or frozen blueberries (do not thaw)
  • optional: handful of sliced, slivered, or chopped almonds for topping


  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
  2. In a medium bowl, whisk the yogurt, eggs, almond butter, honey, and vanilla together until smooth. Set aside.
  3. 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.
  4. 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.
  5. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.

Make ahead tip: 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.

Recipe Notes:

  1. Use certified gluten free oats to make gluten free.
  2. 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.

Using SparkRecipes calculator, these muffins have 165 calories with 7.5 grams fat, 20g carbs, 3g fiber, 9g sugar, and 6.5g protein each.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Here are some items I used to make today’s recipe.

Glass Mixing Bowls | Spatula | Muffin Liners | Muffin Pan

These gluten free blueberry almond muffins are wholesome and satisfying and are made with almond butter, Greek yogurt, oats, and almond flour! Recipe on

See more healthy muffin recipes. My absolute favorite (and the ones I make most) are these whole wheat double chocolate banana muffins!

DELICIOUS 175 calorie whole wheat muffins as fudgy as brownies and moist as chocolate cake! Recipe on

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

These gluten free blueberry almond muffins are wholesome and satisfying and are made with almond butter, Greek yogurt, oats, and almond flour! Recipe on



  1. Kristen on February 20, 2017 at 8:26 pm

    These look delicious, Sally! For allergies in our house, I usually substitute applesauce for eggs, but because of peanut & tree but allergies, too, what would you recommend I use as an almond butter substitute? 

    • Marta on February 21, 2017 at 11:32 am

      What about the sunflower seeds butter? The colour won’t be so nice but it’s a pretty tasty alternative to nut butter

    • Sally on February 21, 2017 at 7:23 pm

      I agree– sunflower seed butter would be best! Or cookie butter (like biscoff spread– obviously not as healthy!).

    • Marilyn on February 25, 2017 at 3:07 pm

      How much applesauce do you use per egg?

  2. Annaliese on February 20, 2017 at 9:17 pm

    Dear Sally,
    Yum! These look so great and healthy! I think I might switch out the blueberries for frozen cranberries because that’s what I have in my freezer. On an unhealthier note, I know you’ve mentioned perfecting croissants in some of your posts! Are you thinking of posting a recipe in the future and if not, do you have a recipe that you could recommend? Thanks!
    P.S I made your white layer cake with a stabilized whipped cream frosting for a mock Roman wedding (Strange but fun) that we did in my class. It turned out great and everybody said it was delicious!

    • Sally on February 21, 2017 at 7:40 pm

      1) Cranberries would be wonderful here. Same amount!
      2) Croissants. My enemy right now! I don’t know if I’ll share my own recipe because it’s not very good, but I’m going to try this recipe next!
      3) I’m so happy you made the white layer cake!

      • Steph on April 11, 2017 at 10:18 pm

        Hey Sally! I don’t know how much time and patience you’ll have to be making croissants right now given the pregnancy (congrats by the way!), but I’ve tried this croissant recipe and the results were great. The key is to prepare everything in advance so that the dough stays perfectly chilled to achieve that dreamy buttery, flakey texture.

      • Sally on April 12, 2017 at 9:24 am

        thank you for your tip!!

  3. megan on February 20, 2017 at 9:36 pm

    Whoohoo! Healthy muffins with a side of yogurt are the way to go first thing in the morning. Im a lover of bran muffins, any coming to the blog in the near future?

    • Sally on February 21, 2017 at 7:29 pm

      I hope so! I love bran muffins too. 🙂 Hoping to fit those in in the near future.

  4. Caley on February 21, 2017 at 4:23 am

    These look fantastic! <3 oatmeal <3 I laughed a little at the first picture; under the title about Power Muffins, it looks like the winner standing on a podium in one of those dramatic, black-background shots 😉 But that's quite fitting for something delicious and healthy 🙂

    • Sally on February 21, 2017 at 7:25 pm

      Hahaha yes!

  5. Christina on February 21, 2017 at 9:03 am

    These sound super delicious! You had me at they taste like ice cream haha.

    I’m going to make my own almond flour and almond butter though as I have many almonds on hand, and I wouldn’t really use a whole jar of almond butter since I’m not a HUGE fan of the stuff.

    I can totally relate to the 80/20 rule, but this past year I kinda lost track and reversed them? Intentionally or unintentionally, I’m not quite sure! Haha.
    Oh well, I’ve put myself back on track and trying to find balance again and these muffins sound like balance to me! 😉

    • Sally on February 21, 2017 at 7:25 pm

      I ALWAYS lose track! But try to come back to balance when I get back into a routine. Let me know how you like these! And you can always use peanut butter if you like it better than almond butter.

  6. Cat on February 21, 2017 at 9:07 am

    OMG, can’t wait to make these! I love something extra with my smoothie or for the morning I wake up later than late. (Also I love proving to my husband that healthy means delicious too!!)

  7. Annabelle on February 21, 2017 at 9:21 am

    Great recipe! Thanks for sharing, it looks delicious!

    x Annabelle

  8. Beth on February 21, 2017 at 2:44 pm

    Would pure maple syrup be an okay substitution for the honey? I have a fructose malabsorption, and honey is very high in natural fructose!

    • Sally on February 21, 2017 at 7:22 pm


  9. Kaylie on February 21, 2017 at 3:41 pm

    Ooooh yumm!! These look so good! And filling 😉

  10. Sara @ Last Night's Feast on February 21, 2017 at 4:24 pm

    Sally these are the cutest things ever! =)

  11. Lucy @ Globe Scoffers on February 21, 2017 at 5:04 pm

    They look delicious! These are worth getting up for in the morning to have for your breakfast! Thanks for sharing.

  12. Tara on February 21, 2017 at 6:20 pm

    Hi Sally! I’ve been looking for more healthy recipes so I was excited to try these! I added 2 teaspoons of chia seeds and ground flax. I also made them as mini muffins (with some baking time adjustments) and they can out so good!
    Do you ever bake with coconut oil? I recently bought some but was wondering what a difference it will make substituting it for butter in some recipes..

    • Sally on February 21, 2017 at 7:19 pm

      I sure do! Here are some recipes with coconut oil:
      I don’t typically sub it for butter because you truly can’t replace to butter’s flavor and the texture it brings to most baking recipes.

  13. Anessa Petteruti on February 21, 2017 at 6:48 pm

    Hi Sally! What background do you use for the second shot and the shot of the muffins in the pan? These look absolutely delicious and I have to try them out! 🙂

    • Sally on February 21, 2017 at 7:11 pm

      Hey Anessa! It’s Erickson Woodworks “Cookie Sheet”

  14. Aimee Mars on February 21, 2017 at 8:49 pm

    Done! I’ve found what snack I’m making the kids (and perhaps me) tomorrow.

  15. Ashton Swank on February 21, 2017 at 11:23 pm

    Gorgeous photography as always sally! And I totally hear you about needing a strategy for moderation, in still working on that . I love the range of recipes you include on your site, and these look amazing!!

  16. Catherine on February 22, 2017 at 9:54 pm

    Hi Sally! These look delicious and I love that they are healthy too! Do you think a tiny bit of almond extract would enhance the flavor at all? Thank you!! 

    • Sally on February 23, 2017 at 8:43 am

      Absolutely! Feel free to add some– I’d say 1/2 teaspoon. That stuff is potent!

  17. Jill on February 23, 2017 at 9:13 pm


    You knocked it out of the park! These are sooo yummy! My daughter who can be picky about healthy things loved them and so did her friend! Thank you!!!

  18. Sara on February 26, 2017 at 11:17 am

    These look amazing! Do you think you could sub in coconut flour for almond? Thanks!

    • Sally on February 27, 2017 at 7:59 am

      I can’t see why not!

  19. Christine on February 26, 2017 at 3:07 pm

    HI Sally! We made the muffins this morning (I made a half batch it worked!)  they are so delicious!  We also made the breakfast cookies (using applesauce …thank you for the banana sub!) equally 

  20. Nancy on February 27, 2017 at 8:30 pm

    I made these tonight but due to increasing the temperature and then decreasing the temperature I sort of burned mine on the top. I realized with about 5 minutes to go that I didn’t decrease the temperature as stead in the recipe. My fault for trying to do too many things at once. Even though they are a bit “blackened” they have a wonderful flavor. My husband ate two back to back. I will try these again when I can follow the recipe to a “T”. Keep the delicious recipes coming!!

  21. Kristin on February 28, 2017 at 1:32 pm

    I have made these two weeks in a row. They are perfect for a quick breakfast on the go. I have a bad habit of drinking my coffee on an empty stomach and then not eating till the afternoon. These are a delicious and easy way to remedy that situation. Thank you for another fabulous recipe.

    • Sally on March 2, 2017 at 12:29 pm

      So glad you love them so much, thanks Kristin!

  22. Christine on February 28, 2017 at 2:09 pm

    I’ve made these 3 times in the last week and they are fabulous!  Love that they are healthy too.  My 16 yr old son balks about eating healthy but he devours 4 of these at a time — he loves them!

    • Sally on March 2, 2017 at 12:29 pm

      Woohoo! Love reading that!

  23. Kristen on March 6, 2017 at 4:19 pm

    Hey Sally, I made these and they are delicious! Mine stuck to the bottom of the cupcake liners a bit and the liners are a bit soggy… any reason for this? Overbaking maybe, or just poor quality cupcake liners…? Thanks 🙂 

    • Sally on March 7, 2017 at 9:45 am

      I haven’t noticed any sticking in all the times I’ve made them– honestly any time I have sticking issues it’s because I used cheap liners! It’s frustrating for sure.

  24. Marisa on March 19, 2017 at 4:39 pm

    Sally, thanks for another great recipe! Had no vanilla extract so I used a teaspoon of almond extract. They came out delicious and hearty. Can’t wait to eat this on the go for breakfast this week! 

  25. Donna Landie on March 27, 2017 at 3:11 pm

    I would like to make these into mini muffins. What would be the cooking times? Thanks so much!

    • Sally on March 28, 2017 at 9:34 am

      350F for about 10-12 minutes, give or take.

  26. Sue on March 28, 2017 at 5:52 pm

    These are super Yummy…Thanks Sally

  27. Heather on March 29, 2017 at 10:48 am

    Sally, I’ve seen people substitute buttermilk for yogurt in recipes. Do you think it would yield similar results in these muffins? Yogurt is harder to come by in SE Asia, but I can make buttermilk with vinegar and milk. 

    • Sally on March 29, 2017 at 1:12 pm

      I wouldn’t use buttermilk– too much liquid. How about sour cream.

  28. Alyssa on April 9, 2017 at 3:57 am

    Hi Sally! I was about to make these but then I looked at the almond butter jar and there wasn’t enough:( so I was wondering whether I could sub the rest of the almond butter with oil or something? Thank you so much!

    • Sally on April 9, 2017 at 5:55 pm

      Hi Alyssa! You can sub the rest with another nut butter, like peanut butter.

  29. Alicia on April 10, 2017 at 2:48 am

    Oh heck yes! Power muffins!

    I followed this recipe exactly, using fresh blueberries. They turned out great! So satisfying for breakfast or as a snack. Thanks for the recipe!

  30. Beth Meyer on August 22, 2017 at 1:06 pm

    Made these last night, and my husband and I absolutely love them! I’ll be making them a lot, and wouldn’t change a thing 🙂



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