Dessert

Blueberry Almond Power Muffins Recipe

ByMariam Harutyunyan August 24, 2026August 24, 2026

Introduction

These Blueberry Almond Power Muffins are a delicious and wholesome way to start your day or enjoy as a snack. Packed with oats, almond butter, and fresh blueberries, they offer a perfect balance of flavors and nutrition. Plus, they’re easy to make and naturally sweetened with honey.

A close-up view of twelve oatmeal muffins arranged in rows on a white marbled surface, each muffin in white paper liners. The muffins have a rough, textured top layer with golden-brown oats and visible dark purple blueberries. Thin, light cream almond slices are scattered on top of each muffin, adding contrast to the oats and berries. One muffin near the center has its liner partially peeled back and is cut in half, revealing a soft inner layer filled with oats and blueberries. A light blue cloth is tucked near the top left corner, adding a soft texture next to the muffins. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (180g) plain Greek yogurt (0% recommended)
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

Step 1: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with liners or spray very generously with nonstick spray and set aside.
Step 2: In a large bowl, whisk together the Greek yogurt, eggs, almond butter, honey, and vanilla extract until the mixture is smooth.

Step 3: Add the rolled oats, almond flour, baking powder, baking soda, salt, and cinnamon to the wet ingredients. Whisk everything until fully combined. Fold in 3/4 cup of the blueberries, saving the rest for topping.
Step 4: Spoon the batter evenly into the muffin liners, filling them all the way to the top. Sprinkle the reserved blueberries and almonds (if using) evenly over the muffins.
Step 5: Bake for 21-23 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before enjoying.

Tips & Variations

Use fresh or frozen blueberries depending on availability; no need to thaw frozen berries before adding.
Substitute almond flour with oat flour for a different texture.
Add a pinch of nutmeg or cardamom to the batter for extra warmth and spice.

For a nut-free option, swap almond butter for sunflower seed butter and omit almond flour and almond toppings.
To make the muffins vegan, replace eggs with flax eggs and use maple syrup instead of honey.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 1 week. To enjoy warm muffins, reheat in the microwave for about 15-20 seconds or in an oven at 300°F (150°C) for 5 minutes.

How to Serve

A stack of three golden brown muffins with visible blueberries inside each one, wrapped in white paper baking cups with ridged texture. The muffins have a slightly crumbly top with some almond slices scattered on the top muffin. They are placed on a metal cooling rack with a few crumbs and a fresh blueberry in front. The background is a soft white marbled texture with a blurred white marbled surface beneath, creating a clean and bright setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in this recipe?

Yes, frozen blueberries work well and can be added directly to the batter without thawing. Just be gentle when folding them in to avoid turning the batter blue.

Are these muffins gluten-free?

They can be gluten-free if you use certified gluten-free oats. Regular oats may be processed in facilities with gluten, so always check the packaging if you need to avoid gluten.