Brimming with juicy blueberries and packed with protein, these blueberry almond power muffins are altogether delicious, nutritious, and satisfying. Each bite is moist and tender, thanks to the creamy Greek yogurt and smooth almond butter, and they’re naturally gluten free. The batter comes together in 1 bowl and they’re ready within 30 minutes, making them an extra quick, yet wholesome treat.
I originally published this recipe in 2017 and have since updated the photos and added a few more success tips.
These are high flavor, high energy, highly delish naturally gluten free blueberry muffins made with oats, greek yogurt, almond butter, honey, blueberries, and not much else. Ready to help you POWER through the day. 😉
While I love baking desserts, whipping up sugar cookies, and serving decadent chocolate brownies, I enjoy preparing wholesome, healthier treats even more. In the past 7 years since I originally published this recipe, these have been a repeat breakfast for my family and I.
These Blueberry Almond Power 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
Key Ingredients You Need + Possible Substitutions
Greek Yogurt: Greek yogurt takes place of oil and butter—there’s simply no need for it. I don’t recommend any swaps for the Greek yogurt, but feel free to use regular plain yogurt instead.
Eggs: Eggs are crucial for binding the ingredients, keeping the muffins tender, and they help the muffins maintain structure. Again, I don’t recommend a substitute.
Almond Butter: I recommend creamy almond butter, but you can use crunchy if that’s all you have. Instead of almond butter, you can use peanut butter or cashew butter. For a nut-free option, sunflower seed butter and Biscoff spread both work.
Honey: Honey sweetens the muffins. Instead of honey, you can use pure maple syrup, coconut sugar, or brown sugar with no other changes to the recipe.
Oats: No swaps here—these are oatmeal muffins.
Almond Flour: I play around with different flours when I make these. I prefer them with almond flour and recommend it as the first choice. I usually reach for Bob’s Red Mill brand. For a nut free option, try all-purpose flour, whole wheat flour, or oat flour instead.
Blueberries: Juicy blueberries in every bite! Don’t be tempted to add more blueberries because the muffins will be too wet in the centers. I recommend fresh blueberries, but you can use frozen blueberries instead. If using frozen, do not thaw and see the recipe Note below.
You also need cinnamon, vanilla, baking soda, baking powder, and salt.
The batter is thick and comes together in 1 bowl, just as if you were making breakfast cookies.
Divide the batter between 12 lined muffin cups. I strongly recommend liners because the muffins easily stick to the pan, even when greased. Whenever I bake muffins or cupcakes, I use these exact cupcake liners.
Fill the liners evenly with the batter and, if desired, sprinkle sliced almonds on top of each. Instead of almonds, you can try oats or even a sprinkle of coarse sugar.
Can I use this batter for blueberry almond bars?
Yes. Instead of baking the batter as muffins, you can spread it into a lined 8-inch square pan. Bake for 25 minutes at 350°F (177°C). The “bars” will be soft, like baked oatmeal.
What can I use besides blueberries?
Feel free to replace the blueberries. Here’s what I have tested and used in the past: chocolate chips, peanut butter chips, sweetened shredded coconut, peeled & chopped peaches, peeled & chopped apples, chopped cherries, raisins, dried cranberries, walnuts, and pecans.
Can I make these blueberry almond muffins nut-free?
Yes. Use sunflower seed butter or Biscoff spread instead of almond butter and swap the almond flour for oat flour, all-purpose flour, or whole wheat flour. Those are the only substitutions I have successfully tested.
I love these blueberry almond muffins right out of the refrigerator because they almost taste like ice cream…? I’m not sure how? But that creamy almond butter and Greek yogurt may have something to do with it. These freeze very well, too!
For more healthier muffin alternatives, take a look at my recipes for blueberry banana muffins, healthy apple muffins, chocolate chip baked oatmeal cups, and whole wheat banana muffins. A few favorites that I know you’ll appreciate having in your breakfast and snack rotation, too!
Print
Blueberry Almond Power Muffins
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 25 reviews
Author: Sally
Prep Time:5 minutes
Cook Time:21 minutes
Total Time:30 minutes
Yield:12 muffins
Category:Breakfast
Method:Baking
Cuisine:American
Description
These gluten free blueberry almond power muffins are wholesome and satisfying and are made with almond butter, Greek yogurt, oats, and almond flour.
Instructions
Preheat oven to 350°F (177°C). Line a 12-count muffin pan with liners or spray very generously with nonstick spray. Set pan aside.
In a large bowl, whisk the yogurt, eggs, almond butter, honey, and vanilla together until smooth.
Add the oats, almond flour, baking powder, baking soda, salt, and cinnamon, then whisk to fully combine. 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 evenly with reserved blueberries and almonds, if using. Bake for 21-23 minutes minutes or until a toothpick inserted in the center comes out clean.
Remove muffins from the oven and allow to cool in the pan for 5 minutes before enjoying. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
Freezing Instructions: For longer storage, freeze baked muffins for up to 3 months. Allow to thaw overnight in the refrigerator and reheat in the microwave if desired.
Oats: Use certified gluten free oats to ensure the muffins are 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. Instead of almond flour, you can use 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.
Using Frozen Blueberries: If using frozen blueberries, do not thaw. Add 1 more Tablespoon of almond flour (or whatever flour you are using) if using frozen blueberries.
Other Add-Ins: You can leave out the blueberries and add the same amount of another add-in such as: chocolate chips, peanut butter chips, sweetened shredded coconut, peeled & chopped peaches, peeled & chopped apples, chopped cherries, raisins, dried cranberries, walnuts, or pecans.
Bars Instead of Muffins: Instead of baking the batter as muffins, you can spread it into a lined 8-inch square pan. Bake for 25 minutes at 350°F (177°C). The “bars” will be soft, like baked oatmeal.
Nut-Free Version: Use sunflower seed butter or Biscoff spread instead of almond butter and swap the almond flour for oat flour, all-purpose flour, or whole wheat flour. Those are the only substitutions I have successfully tested.
