Description

These Blueberry Almond Power Muffins are a wholesome and delicious snack made with Greek yogurt, almond butter, honey, and fresh blueberries. Packed with protein and fiber from oats and almond flour, these muffins offer a nourishing start to your day or a satisfying afternoon treat. Soft, moist, and naturally sweetened, they are perfect for a nutritious grab-and-go breakfast or an energizing 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

Fruit and Toppings

3/4 cup + 2 Tablespoons (about 123g) fresh or frozen blueberries, divided
Optional topping: 3 tablespoons sliced, slivered, or chopped almonds

Instructions

Preheat Oven: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with muffin liners or spray it generously with nonstick spray, then set the pan aside.
Mix Wet Ingredients: In a large mixing bowl, whisk together the plain Greek yogurt, eggs, creamy almond butter, honey, and pure vanilla extract until the mixture is smooth and uniform in texture.
Combine Dry Ingredients: Add the old-fashioned rolled oats, almond flour, baking powder, baking soda, salt, and ground cinnamon to the wet ingredients. Whisk everything together until fully combined, then gently fold in 3/4 cup of the blueberries, reserving the remainder for topping.
Fill Muffin Pan: Spoon the batter evenly into the prepared muffin liners, filling each to the top. Evenly distribute the reserved blueberries on top of the batter in each cup, and sprinkle with the optional sliced or chopped almonds, if using.
Bake: Place the muffin pan in the preheated oven and bake for 21 to 23 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Store: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Enjoy warm, or store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.

Notes

You can use fresh or frozen blueberries; if using frozen, do not thaw before mixing to avoid a blue batter.
For a nut-free option, substitute almond butter and almond flour with sunflower seed butter and oat flour respectively.
These muffins freeze well; wrap individually and freeze up to 3 months. Thaw at room temperature or warm in the microwave.
Ensure oats are whole rolled oats, not quick oats, to maintain the right texture.

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

Keywords: blueberry muffins, almond muffins, healthy muffins, Greek yogurt muffins, low fat breakfast, homemade muffins