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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 chocolate lava cakes at my table. And chocolate chip cookies, of course.

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 1x
  • 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

Reader Questions and Reviews

  1. 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.

  2. 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.

  3. 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.

  4. 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 😉

      1. Hi Diana! These muffins are best stored in the refrigerator for up to 5 days. If you would like to make them ahead of time, we recommend baking and freezing until you’re ready to enjoy them – see recipe notes for details. Enjoy!

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

      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.

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

  6. Lovely healthy muffin recipe. Almost the taste of a power bar. Can cinnamon be substituted for mace or nutmeg to create ate flavor varieties? Or blueberry with other chopped frozen fruits such as strawberry or mango?

    1. Hi Joy, Yes you can swap the spices and try other fruits for a variety of flavors. Let us know what you try!

  7. Really wonderful for breakfast on the go! :-). I used Goat kefir instead of yogurt, used maple instead of honey, added 3 Tbs of ground flax seed (adjusted almond flour amounts), and added unsweetened shredded coconut on top, toasted as it cooked. Note: cooked in a counter convection oven, 400 for 30 min. Works great. Yes!! To adding frozen berries on top before baking – more added YUM factor. Recipe is amazing for adjusting to gluten free and dairy allergies. Also loved healthy apple muffins.

  8. This recipe is a delicious hit with family and friends!, Thank you.
    Just wondering if substituting honey with applesauce to bring down the sugar content would be good? If so would it be the same 1/3 cup?

    1. Hi Donna, For unsweetened muffins, you can leave out the honey completely. I wouldn’t replace it with anything. These muffins are plenty moist.

  9. These are the best blueberry muffins ever! So healthy and delicious. I’ve passed along the recipe to 8 other people who also loved them!

  10. Hi Sally,
    This recipe looks great. I was wondering, can I substitute oats with oat flour?
    Many thanks!

    1. Hi Raffa, You can substitute the almond flour with oat flour, but we don’t recommend replacing the whole oats with oat flour. The muffins would turn out very dense and dry without adjusting the rest of the recipe.

    2. If it was me, I would just make the batter minus the whole oats and add oat flour as needed to make a muffin batter (for a moist muffin, the batter should fall off the spoon easily. For a drier muffin, the batter should drop reluctantly and check 2 minutes sooner than normal). As it’s an experiment, I would make a 1 egg batch/6 muffins. Hope that helps 🙂

      1. I’m British so I work with grams/weight to do the maths. My belief/assumption is you need 1/3-2/3 amount of oat flour for the whole oats. So for half recipe, 80g whole oats, I would start with 27-53g oat flour. Luckily 27g oat flour = 1/3 cup oat flour (and 53g oat flour = 2/3 cup) 😀

  11. Very crumbly and fell apart. Not very good in my mind as a muffin. Just binding together oats and almond flour basically.

  12. Just wanted to thank you for these – I have gestational diabetes so regular “cakelike” muffins are no good, but have been craving a muffin and these worked perfectly (I used about half the amount of recommended honey but added a few chocolate chips).

  13. These muffins are absolutely delicious! I love the combination of the cinnamon and almond butter with a little bit of sweetness from the honey (I like things less sweet so only used 1/4 cup but they were still yummy). Super tasty recipe, will definitely be making again 🙂

  14. These were really good! Is there a way to increase the sweetness though? Mine were tasty but not sweet at all for some reason. Also, can you add nuts into the batter?

    1. Hi Michelle, These muffins are not supposed to be sweet – but you can certainly adjust them according to your tastebuds! Feel free to add a bit more honey or another sweetener of your choice. We love topping the muffins with almonds but you could also add them into the batter. Enjoy!

  15. This muffins were very amazing! I followed the recipe but used maple syrup instead if honey, and blended the oats. Despite the oats being in flour form the muffins were still so delicious! I am usually not a fan of blueberry muffins but these were a game changer for me. Mine didn’t rise much, except I don’t think they were meant to.

  16. This has become a favorite recipe of mine and is a great base to make a lot of variations. A few I have done: I’ve skipped the honey and added a couple of mashed bananas, used sourdough discard instead of flour, I’ve skipped the blueberries and gone with shredded zucchini/raisins. Thanks for posting this one 🙂

  17. I made these and they are SO delicious!!!! I have recently had to go gluten free and am constantly on the hunt for great baking recipes that are GF! This one is definitely a keeper!! I’ll be making it again

  18. Hi Sally, these muffins sounds delicious. Wanted to know if we can use store bought blueberry compote instead of blueberries. Planning to bake them soon after your reply. Much thanks in advance.

    1. I don’t recommend it because the muffins are already quite moist– using compote may turn them into mush.

  19. I can’t be without these muffins. I’ve made them over and over again. They are SO good! I freeze them to have them when I need a quick breakfast.

    1. Hi Liam, We don’t usually include nutrition information as it can vary between different brands of the same ingredients, and many recipes have ingredient substitutions or optional ingredients. However, there are many great online calculators where you can plug in your exact ingredients like this one:

  20. Look forward to making the recipe. I don’t have any almond butter at the moment. Can I substitute peanut butter?

  21. Hi Sally..can these be made in jumbo
    Muffin your recipes!! Can’t
    wait to make them.

    1. Hi Diana! We haven’t tested these muffins as jumbo muffins, but you can follow the baking instructions from this jumbo muffins recipe to give it a try!

  22. Hi!
    I LOVE the ingredients in this recipe and would like to try making these muffins. I also love your secret tip with soaking the rolled oats in your blueberry oatmeal muffin recipe. Is there a way to soak or incorporate the oat soaking tip into this recipe somehow? I love the fact that this recipe uses almond butter and almond flour and would like to know if there is any way that I can use the soaking trick into this recipe and get the best of both? :)))))
    Could the oats be soaked in the yogurt (perhaps for longer to soak up), or soak in milk and use less yogurt? Just thoughts. But would love to hear your advice and recommendation.
    Thank you!

    1. Hi Karina! We really don’t find the soaking step necessary with these muffins but let us know what you try!

  23. This was delicious! I used tahini instead of almond butter and the kiddos loved it! Thanks Sally 🙂

  24. Do we need unsweetened almond butter or do we need the regular sweetened one? Was looking for an almond flour and honey recipe and can’t wait to try this.

    1. Hi Harry, you can use regular almond butter. Hope you love this recipe!

      1. This turned out pretty good. My only gripe is the texture of oats in the muffin. The oats were a bit chewy and I might try toasting it next time

  25. Excellent recipe!! I made this recipe with blueberries, and again with peaches. The peach flavor didn’t come through very well, but the base of these muffins is SO GOOD, that it didn’t matter. In both batches, I threw in one scoop of protein powder and nobody noticed, but it boosted the protein in each muffin by 2gm! I will try other fruits as well in the future and will keep this recipe bookmarked.

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