Blueberry Almond Power Muffins
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
21 minutes
Rating
4.7 out of 5 stars
(35)
Ingredients
12 muffins
- 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 Tbsp sliced, slivered, or chopped almonds
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Preparation
Step 1
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.
Step 2
In a large bowl, whisk the yogurt, eggs, almond butter, honey, and vanilla together until smooth.
Step 3
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.
Step 4
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 or until a toothpick inserted in the center comes out clean.
Step 5
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.
Step 6
Save recipe for the next time?
Chef's 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.
Special Tools:
12-count Muffin Pan, Muffin Liners, Glass Mixing Bowls, Whisk, Silicone Spatula, Cooling Rack
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
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.
