Blueberry Almond Power Muffins

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

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 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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

How to make blueberry almond muffins on sallysbakingaddiction.com

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 sallysbakingaddiction.com

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

Print

Blueberry Almond Power Muffins

  • Author: Sally
  • 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 (75g) honey
  • 2 teaspoons pure vanilla extract
  • 2 cups (160g) 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 (165g) fresh or frozen blueberries (do not thaw)
  • optional: handful of sliced, slivered, or chopped almonds for topping

Instructions

  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.

Notes

  1. 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.
  2. Special Tools: Glass Mixing Bowls | Spatula | Muffin Liners | Muffin Pan
  3. Oats: Use certified gluten free oats to make gluten free.
  4. 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.
  5. 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.

Keywords: healthy muffins, blueberry muffins

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

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

67 Comments

  1. Nice gluten-free muffin recipe that is not too sweet.

  2. Ariel Coburn says:

    Wondering, what can I replace the nut butter with?

    1. Hi Ariel, You can use sunflower butter, Wow butter, or any nut butter alternative.

  3. These muffins are great! I have made them twice, and both times I used natural sugar-free peanut butter in place of the almond butter. I have a big jar of raw honey that I received as a gift, and this recipe is a great way to use that.

  4. I have quick cooking steel cut oats, but not rolled oats. Do you think it would work to sub those? Maybe soak them for a bit first ?

    1. Hi Lauren, steel cut oats aren’t ideal for these muffins. They won’t properly soak up the liquid.

  5. Hi Sally! I love your site and have made many of your recipes over the years. I’m now dealing with many food sensitivities. I want to make these blueberry power muffins but can’t have oats. If I omit them and change the flour to coconut flour (maybe 1/4-1/3 cup) do you think they would turn out okay? Thank you.

    1. Hi Jennifer! I haven’t tested this muffin recipe that way, but you certainly can. Wish I could help and give a confident answer! Let me know what you test.

  6. I made these few weeks ago and my baby loved them!! I wasn’t aware he shouldn’t have honey and I didn’t give him much.
    To make these baby friendly I’d like to omit the honey and I’d prefer to not replace for another form of sweetener. Shall I add milk or more yoghurt instead?

    1. Hi Sarah, for unsweetened muffins, you can leave out the honey completely. I wouldn’t replace with 1/3 cup of milk, but 1-2 Tbsp would be fine. Again, you could just leave it out without replacing with anything. These muffins are plenty moist.

  7. These look beautiful & sound really GOOD! I will have to bake them! I think they will be a good (& more tasty) replacement for a power-bar on the trail. I’ve been working with Teff flour to try to add more protein. Let me know if you have any hints.

  8. Made these first thing in the morning. The house filled up with the most amazing smell as they were baking. Although definitely not needed, I added some dark chocolate chips for a little extra sweetness 😉

  9. Hi Sally, what can I use instead of blueberries? Will diced strawberries work? Many thanks!

    1. Yes they should, Marvelyn!

      1. Hi Sally!
        I just tried these muffins today for my birthday. I swap the blueberries for 80g strawberries (that’s what I only have atm) and 1/4 cup chocolate chips. I also used pure maple syrup instead of honey. I must say, these muffins are beyond delicious. My 2.5 years old son also loved them minus the choc chips. Next time, I will not add choc chips for the other half so he can have them all by himself. Thank you so much for this wonderful recipe.

  10. Can I replace Greek yogurt with plain coconut “yogurt”?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Julianna, we haven’t tested it that way but I can’t see why using coconut “yogurt” wouldn’t work. Happy baking!

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×