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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/blueberry-almond-power-muffins-recipe/