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 banana blueberry muffins, healthy apple muffins, and whole wheat banana muffins. A few favorites that I know you’ll appreciate having in your breakfast and snack rotation!Print
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
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 (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 (165g) fresh or frozen blueberries (do not thaw)
- optional: handful of sliced, slivered, or chopped almonds for topping
- 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.
- 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): Glass Mixing Bowls | Spatula | Muffin Liners | 12-Count Muffin Pan
- 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.
Keywords: blueberry almond butter muffins
Reader Comments & Reviews
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 ?
Hi Lauren, steel cut oats aren’t ideal for these muffins. They won’t properly soak up the liquid.
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.
Wondering, what can I replace the nut butter with?
Hi Ariel, You can use sunflower butter, Wow butter, or any nut butter alternative.
I love these! Not too sweet, not oily like other muffins. Delicious! I use Barney Smooth Almond Butter, no added salt or sugar. Love the clean taste of great ingredients!
Nice gluten-free muffin recipe that is not too sweet.
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?
Hi Misty, They go into the batter whole! Enjoy!
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?
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!
Hi! Do you think that regular butter would work?
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 🙂
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
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.
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!
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
Thanks Diann! You could definitely go lighter or even skip the almonds next time.
Loved this recipe! Added some yogurt and fresh fruits on the side for a perfect breakfast!
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!
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!
Hi Marilia, You can use peanut butter or any nut butter in place of almond butter.
Have Just made these……….soooo Good and seriously delicious and Healthy! Kids loving them too! Thank you……..Love all your recipes!
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 !
Hi Chrissy, let me know if you make these and if you try them with peaches!
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 🙂
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!
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!
Hi Alyssa! You can sub the rest with another nut butter, like peanut butter.
These are super Yummy…Thanks Sally
I would like to make these into mini muffins. What would be the cooking times? Thanks so much!
350F for about 10-12 minutes, give or take.
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!
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 🙂
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.
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!
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.
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!!
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
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!!!
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!!
Absolutely! Feel free to add some– I’d say 1/2 teaspoon. That stuff is potent!