Blueberry Almond Power Muffins

stack of 3 blueberry almond muffins

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.

overhead image of blueberry almond muffins

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.

blueberry almond muffin batter in a glass bowl

muffin batter in a muffin pan before baking

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.

blueberry almond muffin on a silver plate with a bite taken from it

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!

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stack of 3 blueberry almond muffins

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


These gluten free blueberry almond power muffins are wholesome and satisfying and are made with almond butter, Greek yogurt, oats, and almond flour.


  • 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


  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.


  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

stack of 2 blueberry almond muffins on a muffin pan


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

  2. 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!! 

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

  3. Sally,

    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!!!

  4. 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 

  5. 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!!

  6. 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.

    1. So glad you love them so much, thanks Kristin!

  7. 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!

  8. 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 🙂 

    1. 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.

  9. 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! 

  10. Donna Landie says:

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

    1. 350F for about 10-12 minutes, give or take.

  11. These are super Yummy…Thanks Sally

  12. 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!

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

  13. 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!

  14. 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 🙂

  15. Oh wow!! I love a recipe that looks healthy & tasty too! I can’t ever get enough blueberries in anything so I love that tip! Might try this & swap out with peaches since those are in top form right now. I just started following you on Instagram! Great stuff !

    1. Hi Chrissy, let me know if you make these and if you try them with peaches!

  16. Have Just made these……….soooo Good and seriously delicious and Healthy! Kids loving them too! Thank you……..Love all your recipes!

  17. These suckers are hefty! A complete breakfast in 4-5 bites. I used “honey roasted” sliced almonds because I can’t read, but they went along swimmingly.

    So. Freaking. Good.

    Your recipes never disappoint. Thank you!

    1. You are welcome, Rach! I’m so glad you enjoyed them!

  18. Bonnie Macglaflin says:

    Hi Sally, I’ve been making kefir and always looking for different ways to incorporate it in my baking. If I strain it to remove some of the whey do you think I could use it instead of the greek yogurt?

    1. Yes, defnitely!

  19. Hi Sally! Love all of your recipes! Big fan!!
    Thanks for sharing all your tricks and hard work!!
    I have a question regarding these muffins, is it possible to change the almond butter and use normal butter? I have a bit of a hard time finding this ingredient.
    Thanks in advance for your help!

    1. Hi Marilia, You can use peanut butter or any nut butter in place of almond butter.

      1. I know sometimes you say to use regular creamy peanut butter, in this case could I use natural or still better to use regular?

  20. Just made these, I did not have any greek yogurt so I used regular blueberry yogurt. They have great flavor, my husband really loves them too! He just started working out, and eating healthy, so these will be made again!

    1. I’m so glad they worked with what you had and that you both enjoyed them!

  21. Loved this recipe! Added some yogurt and fresh fruits on the side for a perfect breakfast!

    1. The almond butter I have has zero sugar. Should I add sugar to this recipe? And how much if that’s a yes?

  22. I made these this morning. They are great. My husband doesn’t like the almonds on top.
    I think I put too many. I will definitely make these again. I don’t have Instagram so I can’t send a photo. Thank you, Diann K

    1. Thanks Diann! You could definitely go lighter or even skip the almonds next time.

  23. Just made these and oh. my. goodness!!! They taste and smell like the most delicious, nutty, honey-y granola bar but have the texture of a muffin and the zing of a blueberry pie. Thank you for sharing!

    1. I’m so happy you tried these, Sam! They’re one of my favorites, too! 🙂

  24. I only have about 150g of plain Greek yogurt; should I supplement that with some regular nonfat strawberry or other fruit flavored Yoplait, or maybe some sour cream to get to 3/4 cup/180 grams? Also, is it ok to use creamy peanut butter instead of the almond butter?
    This recipe looks tasty and relatively healthy; I can’t wait to try it!

    1. Hi Evelyn! Add another flavor yogurt to make up the difference (any flavor you’d like with this muffin!).

  25. Hi Sally, I plan on making these in the next week. I’ve made your fabulous banana nut muffins a few times (my neighbors love them!) and I plan on trying these next week. I usually make mini muffins with paper liners in a silicone sheet. It takes 20-22 minutes on 350 or they are raw in the middle. I use convection setting, but I think my oven is about 10 degrees cool. I’m wondering if baking the blueberry muffins would work the same way? Thank you! Nancy

    1. Hi Nancy! You can definitely bake this muffin batter in a mini muffin pan with liners. They shouldn’t take 20-22 minutes, though. Keep your eye on them after about 12-14 minutes.

  26. Hi! Do you think that regular butter would work?

    1. I don’t recommend it – peanut butter or another nut butter would be a better alternative! If you are looking for a healthier alternative still made with butter, try my blueberry oatmeal muffins 🙂

  27. These look really yummy – any recommendations for making them dairy free (I’m not sure the faux yogurts will bake up nicely). I’m guessing the yogurt is for moisture not protein in the recipe. Perhaps almond milk creamer or apple butter?

    1. Hi Kim! I don’t have much experience with vegan baking- you might be able to use flax eggs or mashed bananas in place of the yogurt but I am not sure. If you try it, let me know how these muffins turn out!

  28. HI Sally, I made these muffins yesterday; they are delicious! but dry. I baked them for 5 minutes at 425 F degrees and the last 15 on 350 F degrees. Should I bake them for less time?

    1. Hi Evelyn, I”m glad you thought they were delicious! Make sure you are using whole oats (not quick or they will dry them out) and if you already are you can try baking them for a few minutes less next time!

  29. I am eating carb free. Can I leave out the oatmeal or what could I use as a substitute?

  30. I just made these and they are very yummy. Are you intending for the 2 cups of whole rolled oats to be put in the batter whole or pulsed into oat flour?

    1. Hi Misty, They go into the batter whole! Enjoy!

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