Blueberry Almond Power Muffins Recipe

Introduction

These Blueberry Almond Power Muffins are a delicious and wholesome treat packed with protein and fiber. Perfect for breakfast or a snack, they combine creamy almond butter, fresh blueberries, and a hint of cinnamon for a flavorful boost that keeps you energized.

Ingredients

• 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
• 1/2 teaspoon ground cinnamon
• 3/4 cup + 2 tablespoons (about 123g) fresh or frozen blueberries, divided
• Optional for topping: 3 tablespoons sliced, slivered, or chopped almonds

Instructions

1. Step 1: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners or spray it generously with nonstick spray. Set the pan aside.
2. Step 2: In a large bowl, whisk together the Greek yogurt, eggs, almond butter, honey, and vanilla extract until the mixture is smooth.
3. Step 3: Add the oats, almond flour, baking powder, baking soda, salt, and ground cinnamon. Whisk everything together until fully combined. Gently fold in 3/4 cup of the blueberries, reserving the rest for topping.
4. Step 4: Spoon the batter into the prepared muffin liners, filling each all the way to the top. Evenly distribute the remaining blueberries and almonds on top, if using.
5. Step 5: Bake for 21 to 23 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before enjoying.

Tips & Variations

• For extra crunch, toast the almonds before sprinkling them on top.
• Use frozen blueberries directly from the freezer to keep the batter from getting too wet.
• Substitute honey with maple syrup for a different natural sweetness.
• To make the muffins gluten-free, ensure your oats are certified gluten-free.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. Reheat gently in the microwave for about 15 seconds or enjoy them cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut butter?

Yes, you can substitute almond butter with peanut butter or cashew butter, but it may slightly change the flavor and texture.

Can these muffins be frozen?

Absolutely. Freeze cooled muffins in a sealed container or freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave before eating.

Blueberry Almond Power Muffins Recipe

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★★★★★

4.8 from 111 reviews

Delicious and nutritious Blueberry Almond Power Muffins made with Greek yogurt, almond butter, honey, rolled oats, and almond flour. These muffins are soft, moist, and packed with antioxidant-rich blueberries and crunchy almonds, perfect for a healthy breakfast or snack.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 23 minutes
• Total Time: 33 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3/4 cup (180g) plain Greek yogurt (0% fat)
• 2 large eggs
• 1/3 cup (85g) creamy almond butter
• 1/3 cup (113g) honey
• 2 teaspoons pure vanilla extract

Dry Ingredients

• 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
• 1/2 teaspoon ground cinnamon

Fruits and Toppings

• 3/4 cup + 2 Tablespoons (about 123g) fresh or frozen blueberries, divided
• Optional for topping: 3 tablespoons sliced, slivered, or chopped almonds

Instructions

1. Preheat the oven: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with paper liners or spray it generously with nonstick cooking spray. Set the pan aside to prepare the batter.
2. Mix wet ingredients: In a large bowl, whisk together the plain Greek yogurt, eggs, creamy almond butter, honey, and pure vanilla extract until the mixture is smooth and uniform. This creates a creamy base for the batter.
3. Combine dry ingredients: Add the rolled oats, almond flour, baking powder, baking soda, salt, and ground cinnamon to the wet ingredients. Whisk everything together thoroughly to ensure full incorporation. Then gently fold in 3/4 cup of blueberries, saving the rest for topping the muffins.
4. Fill the muffin pan: Spoon the batter evenly into the prepared muffin liners, filling each one all the way to the top for full-sized muffins. Evenly distribute the reserved blueberries and, if using, sprinkle the sliced or chopped almonds on top of each muffin for added texture and flavor.
5. Bake the muffins: Place the muffin pan in the preheated oven and bake for 21 to 23 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean when the muffins are ready.
6. Cool and serve: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack or plate for serving. Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week to maintain freshness.

Notes

• You can use fresh or frozen blueberries; if frozen, do not thaw before adding to the batter to prevent discoloration.
• For a nut-free option, substitute almond butter and almond flour with sunflower seed butter and oat flour, respectively.
• If you prefer a slightly sweeter muffin, drizzle a small amount of additional honey on top before baking.
• These muffins freeze well; to freeze, wrap individually in plastic and place in a freezer-safe container for up to 3 months.

Keywords: blueberry muffins, almond muffins, healthy muffins, gluten free breakfast, Greek yogurt muffins, honey sweetened muffins, oat muffins