Description

These Blueberry Almond Power Muffins are a wholesome and nutritious treat packed with the goodness of Greek yogurt, almond butter, oats, and fresh blueberries. Perfect for a healthy breakfast or snack, they combine natural sweetness, protein, and fiber in a soft, fluffy muffin that’s easy to make and delicious to enjoy.

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

Preheat Oven: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with paper liners or spray generously with nonstick spray to prevent sticking. Set aside the prepared pan.
Mix Wet Ingredients: In a large mixing bowl, whisk together the Greek yogurt, eggs, creamy almond butter, honey, and pure vanilla extract until the mixture is smooth and well combined.
Add Dry Ingredients: To the wet ingredients, add the old-fashioned rolled oats, almond flour, baking powder, baking soda, salt, and ground cinnamon. Whisk all ingredients thoroughly until everything is fully incorporated. Then gently fold in 3/4 cup of the blueberries, reserving the rest for topping the muffins.
Fill Muffin Pan: Spoon the batter into the prepared muffin liners, filling each one completely to the top for a nice rise. Evenly distribute the reserved blueberries on top of the batter in each muffin cup. If desired, sprinkle sliced or chopped almonds on top for extra crunch and flavor.
Bake Muffins: Bake the muffins in the preheated oven for 21 to 23 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
Cool and Store: Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring or serving. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to one week to maintain freshness.

Notes

Use either fresh or frozen blueberries; if using frozen, do not thaw before adding to batter to prevent discoloring the batter.
For a nut-free option, almond butter and almond flour can be substituted with sunflower seed butter and oat flour, respectively.
These muffins freeze well—wrap individually and freeze for up to 3 months; thaw before eating.
Try adding a tablespoon of chia seeds or flaxseed meal to boost fiber and omega-3 content.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: blueberry almond muffins, healthy muffins, gluten free breakfast, Greek yogurt muffins, protein muffins, berry muffins