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
One reader, Sophia, commented: “I can’t be without these muffins. I’ve made them over and over again. They are SO good! I freeze them for when I need a quick breakfast. ★★★★★“
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. Homemade almond butter is fantastic in this recipe. 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.
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.
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.
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!
Blueberry Almond Power Muffins
- 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.
Ingredients
- 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 (see Note), divided
- optional for topping: 3 Tbsp sliced, slivered, or chopped almonds
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.
- Special Tools (affiliate links): 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: 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.
Nutrition
- Serving Size: 1 muffin
- Calories: 186
- Sugar: 9.6 g
- Sodium: 118.3 mg
- Fat: 5.6 g
- Carbohydrates: 22.9 g
- Protein: 6.3 g
- Cholesterol: 31.5 mg
Reader Comments and Reviews
I have quick cooking steel cut oats, but not rolled oats. Do you think it would work to sub those? Maybe soak them for a bit first ?
Hi Lauren, steel cut oats aren’t ideal for these muffins. They won’t properly soak up the liquid.
These muffins are great! I have made them twice, and both times I used natural sugar-free peanut butter in place of the almond butter. I have a big jar of raw honey that I received as a gift, and this recipe is a great way to use that.
Wondering, what can I replace the nut butter with?
Hi Ariel, You can use sunflower butter, Wow butter, or any nut butter alternative.
I love these! Not too sweet, not oily like other muffins. Delicious! I use Barney Smooth Almond Butter, no added salt or sugar. Love the clean taste of great ingredients!
Nice gluten-free muffin recipe that is not too sweet.
I just made these and they are very yummy. Are you intending for the 2 cups of whole rolled oats to be put in the batter whole or pulsed into oat flour?
Hi Misty, They go into the batter whole! Enjoy!
HI Sally, I made these muffins yesterday; they are delicious! but dry. I baked them for 5 minutes at 425 F degrees and the last 15 on 350 F degrees. Should I bake them for less time?
Hi Evelyn, I”m glad you thought they were delicious! Make sure you are using whole oats (not quick or they will dry them out) and if you already are you can try baking them for a few minutes less next time!
Hi! Do you think that regular butter would work?
I don’t recommend it – peanut butter or another nut butter would be a better alternative! If you are looking for a healthier alternative still made with butter, try my blueberry oatmeal muffins 🙂
Hi Sally, I plan on making these in the next week. I’ve made your fabulous banana nut muffins a few times (my neighbors love them!) and I plan on trying these next week. I usually make mini muffins with paper liners in a silicone sheet. It takes 20-22 minutes on 350 or they are raw in the middle. I use convection setting, but I think my oven is about 10 degrees cool. I’m wondering if baking the blueberry muffins would work the same way? Thank you! Nancy
Hi Nancy! You can definitely bake this muffin batter in a mini muffin pan with liners. They shouldn’t take 20-22 minutes, though. Keep your eye on them after about 12-14 minutes.
Just made these and oh. my. goodness!!! They taste and smell like the most delicious, nutty, honey granola bar but have the texture of a muffin and the zing of a blueberry pie. Thank you for sharing!
I made these this morning. They are great. My husband doesn’t like the almonds on top.
I think I put too many. I will definitely make these again. I don’t have Instagram so I can’t send a photo. Thank you, Diann K
Thanks Diann! You could definitely go lighter or even skip the almonds next time.
Loved this recipe! Added some yogurt and fresh fruits on the side for a perfect breakfast!
Just made these, I did not have any greek yogurt so I used regular blueberry yogurt. They have great flavor, my husband really loves them too! He just started working out, and eating healthy, so these will be made again!
Hi Sally! Love all of your recipes! Big fan!!
Thanks for sharing all your tricks and hard work!!
I have a question regarding these muffins, is it possible to change the almond butter and use normal butter? I have a bit of a hard time finding this ingredient.
Thanks in advance for your help!
Regards!
Hi Marilia, You can use peanut butter or any nut butter in place of almond butter.
Have Just made these……….soooo Good and seriously delicious and Healthy! Kids loving them too! Thank you……..Love all your recipes!
Oh wow!! I love a recipe that looks healthy & tasty too! I can’t ever get enough blueberries in anything so I love that tip! Might try this & swap out with peaches since those are in top form right now. I just started following you on Instagram! Great stuff !
Hi Chrissy, let me know if you make these and if you try them with peaches!
Made these last night, and my husband and I absolutely love them! I’ll be making them a lot, and wouldn’t change a thing 🙂
Oh heck yes! Power muffins!
I followed this recipe exactly, using fresh blueberries. They turned out great! So satisfying for breakfast or as a snack. Thanks for the recipe!
Hi Sally! I was about to make these but then I looked at the almond butter jar and there wasn’t enough:( so I was wondering whether I could sub the rest of the almond butter with oil or something? Thank you so much!
Hi Alyssa! You can sub the rest with another nut butter, like peanut butter.
These are super Yummy…Thanks Sally
I would like to make these into mini muffins. What would be the cooking times? Thanks so much!
350F for about 10-12 minutes, give or take.
Sally, thanks for another great recipe! Had no vanilla extract so I used a teaspoon of almond extract. They came out delicious and hearty. Can’t wait to eat this on the go for breakfast this week!
Hey Sally, I made these and they are delicious! Mine stuck to the bottom of the cupcake liners a bit and the liners are a bit soggy… any reason for this? Overbaking maybe, or just poor quality cupcake liners…? Thanks 🙂
I haven’t noticed any sticking in all the times I’ve made them– honestly any time I have sticking issues it’s because I used cheap liners! It’s frustrating for sure.
I’ve made these 3 times in the last week and they are fabulous! Love that they are healthy too. My 16 yr old son balks about eating healthy but he devours 4 of these at a time — he loves them!
I have made these two weeks in a row. They are perfect for a quick breakfast on the go. I have a bad habit of drinking my coffee on an empty stomach and then not eating till the afternoon. These are a delicious and easy way to remedy that situation. Thank you for another fabulous recipe.
I made these tonight but due to increasing the temperature and then decreasing the temperature I sort of burned mine on the top. I realized with about 5 minutes to go that I didn’t decrease the temperature as stead in the recipe. My fault for trying to do too many things at once. Even though they are a bit “blackened” they have a wonderful flavor. My husband ate two back to back. I will try these again when I can follow the recipe to a “T”. Keep the delicious recipes coming!!
HI Sally! We made the muffins this morning (I made a half batch it worked!) they are so delicious! We also made the breakfast cookies (using applesauce …thank you for the banana sub!) equally
Sally,
You knocked it out of the park! These are sooo yummy! My daughter who can be picky about healthy things loved them and so did her friend! Thank you!!!
Hi Sally! These look delicious and I love that they are healthy too! Do you think a tiny bit of almond extract would enhance the flavor at all? Thank you!!
Absolutely! Feel free to add some– I’d say 1/2 teaspoon. That stuff is potent!
Yes, defnitely!