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
Can I make these into 6 jumbo muffins?
Hi Robin, We haven’t tested these muffins as jumbo muffins, but you can follow the baking instructions from this jumbo muffins recipe to give it a try!
So many great reviews! I’d love to try these. Do you think I could substitute apple sauce
for the yogurt?
Hi Nancy! We fear the muffins may end up too chewy with applesauce. Best to stick with yogurt if possible!
Hi Ju, we don’t recommend leaving it out completely, but you could replace it with peanut butter or another nut butter instead.
Excellent recipe!! I made this recipe with blueberries, and again with peaches. The peach flavor didn’t come through very well, but the base of these muffins is SO GOOD, that it didn’t matter. In both batches, I threw in one scoop of protein powder and nobody noticed, but it boosted the protein in each muffin by 2gm! I will try other fruits as well in the future and will keep this recipe bookmarked.
Do we need unsweetened almond butter or do we need the regular sweetened one? Was looking for an almond flour and honey recipe and can’t wait to try this.
Hi Harry, you can use regular almond butter. Hope you love this recipe!
This turned out pretty good. My only gripe is the texture of oats in the muffin. The oats were a bit chewy and I might try toasting it next time
This was delicious! I used tahini instead of almond butter and the kiddos loved it! Thanks Sally 🙂
Hi!
I LOVE the ingredients in this recipe and would like to try making these muffins. I also love your secret tip with soaking the rolled oats in your blueberry oatmeal muffin recipe. Is there a way to soak or incorporate the oat soaking tip into this recipe somehow? I love the fact that this recipe uses almond butter and almond flour and would like to know if there is any way that I can use the soaking trick into this recipe and get the best of both? :)))))
Could the oats be soaked in the yogurt (perhaps for longer to soak up), or soak in milk and use less yogurt? Just thoughts. But would love to hear your advice and recommendation.
Thank you!
Hi Karina! We really don’t find the soaking step necessary with these muffins but let us know what you try!
Hi Sally..can these be made in jumbo
Muffin tin..love your recipes!! Can’t
wait to make them.
Hi Diana! We haven’t tested these muffins as jumbo muffins, but you can follow the baking instructions from this jumbo muffins recipe to give it a try!
Look forward to making the recipe. I don’t have any almond butter at the moment. Can I substitute peanut butter?
Hi Mary, sure can!
Do you know how many calories are in each of these?
Hi Liam, We don’t usually include nutrition information as it can vary between different brands of the same ingredients, and many recipes have ingredient substitutions or optional ingredients. However, there are many great online calculators where you can plug in your exact ingredients like this one: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Ok thanks!
I can’t be without these muffins. I’ve made them over and over again. They are SO good! I freeze them to have them when I need a quick breakfast.
These look delicious! Could I substitute peanut butter for almond butter?
Sure can!
Hi Sally, these muffins sounds delicious. Wanted to know if we can use store bought blueberry compote instead of blueberries. Planning to bake them soon after your reply. Much thanks in advance.
I don’t recommend it because the muffins are already quite moist– using compote may turn them into mush.
I made these and they are SO delicious!!!! I have recently had to go gluten free and am constantly on the hunt for great baking recipes that are GF! This one is definitely a keeper!! I’ll be making it again
This has become a favorite recipe of mine and is a great base to make a lot of variations. A few I have done: I’ve skipped the honey and added a couple of mashed bananas, used sourdough discard instead of flour, I’ve skipped the blueberries and gone with shredded zucchini/raisins. Thanks for posting this one 🙂
This muffins were very amazing! I followed the recipe but used maple syrup instead if honey, and blended the oats. Despite the oats being in flour form the muffins were still so delicious! I am usually not a fan of blueberry muffins but these were a game changer for me. Mine didn’t rise much, except I don’t think they were meant to.
These were really good! Is there a way to increase the sweetness though? Mine were tasty but not sweet at all for some reason. Also, can you add nuts into the batter?
Hi Michelle, These muffins are not supposed to be sweet – but you can certainly adjust them according to your tastebuds! Feel free to add a bit more honey or another sweetener of your choice. We love topping the muffins with almonds but you could also add them into the batter. Enjoy!
These muffins are absolutely delicious! I love the combination of the cinnamon and almond butter with a little bit of sweetness from the honey (I like things less sweet so only used 1/4 cup but they were still yummy). Super tasty recipe, will definitely be making again 🙂
Just wanted to thank you for these – I have gestational diabetes so regular “cakelike” muffins are no good, but have been craving a muffin and these worked perfectly (I used about half the amount of recommended honey but added a few chocolate chips).
Very crumbly and fell apart. Not very good in my mind as a muffin. Just binding together oats and almond flour basically.
Hi Sally,
This recipe looks great. I was wondering, can I substitute oats with oat flour?
Many thanks!
Hi Raffa, You can substitute the almond flour with oat flour, but we don’t recommend replacing the whole oats with oat flour. The muffins would turn out very dense and dry without adjusting the rest of the recipe.
If it was me, I would just make the batter minus the whole oats and add oat flour as needed to make a muffin batter (for a moist muffin, the batter should fall off the spoon easily. For a drier muffin, the batter should drop reluctantly and check 2 minutes sooner than normal). As it’s an experiment, I would make a 1 egg batch/6 muffins. Hope that helps 🙂
I’m British so I work with grams/weight to do the maths. My belief/assumption is you need 1/3-2/3 amount of oat flour for the whole oats. So for half recipe, 80g whole oats, I would start with 27-53g oat flour. Luckily 27g oat flour = 1/3 cup oat flour (and 53g oat flour = 2/3 cup) 😀
These are the best blueberry muffins ever! So healthy and delicious. I’ve passed along the recipe to 8 other people who also loved them!
This recipe is a delicious hit with family and friends!, Thank you.
Just wondering if substituting honey with applesauce to bring down the sugar content would be good? If so would it be the same 1/3 cup?
Hi Donna, For unsweetened muffins, you can leave out the honey completely. I wouldn’t replace it with anything. These muffins are plenty moist.
Really wonderful for breakfast on the go! :-). I used Goat kefir instead of yogurt, used maple instead of honey, added 3 Tbs of ground flax seed (adjusted almond flour amounts), and added unsweetened shredded coconut on top, toasted as it cooked. Note: cooked in a counter convection oven, 400 for 30 min. Works great. Yes!! To adding frozen berries on top before baking – more added YUM factor. Recipe is amazing for adjusting to gluten free and dairy allergies. Also loved healthy apple muffins.
Lovely healthy muffin recipe. Almost the taste of a power bar. Can cinnamon be substituted for mace or nutmeg to create ate flavor varieties? Or blueberry with other chopped frozen fruits such as strawberry or mango?
Hi Joy, Yes you can swap the spices and try other fruits for a variety of flavors. Let us know what you try!
Can I replace Greek yogurt with plain coconut “yogurt”?
Hi Julianna, we haven’t tested it that way but I can’t see why using coconut “yogurt” wouldn’t work. Happy baking!
Hi Sally, what can I use instead of blueberries? Will diced strawberries work? Many thanks!
Yes they should, Marvelyn!
Hi Sally!
I just tried these muffins today for my birthday. I swap the blueberries for 80g strawberries (that’s what I only have atm) and 1/4 cup chocolate chips. I also used pure maple syrup instead of honey. I must say, these muffins are beyond delicious. My 2.5 years old son also loved them minus the choc chips. Next time, I will not add choc chips for the other half so he can have them all by himself. Thank you so much for this wonderful recipe.
Made these first thing in the morning. The house filled up with the most amazing smell as they were baking. Although definitely not needed, I added some dark chocolate chips for a little extra sweetness 😉
Hey Sally!
Would these survive at room temperature for 3-4 days?
Hi Diana! These muffins are best stored in the refrigerator for up to 5 days. If you would like to make them ahead of time, we recommend baking and freezing until you’re ready to enjoy them – see recipe notes for details. Enjoy!
These look beautiful & sound really GOOD! I will have to bake them! I think they will be a good (& more tasty) replacement for a power-bar on the trail. I’ve been working with Teff flour to try to add more protein. Let me know if you have any hints.
I made these few weeks ago and my baby loved them!! I wasn’t aware he shouldn’t have honey and I didn’t give him much.
To make these baby friendly I’d like to omit the honey and I’d prefer to not replace for another form of sweetener. Shall I add milk or more yoghurt instead?
Hi Sarah, for unsweetened muffins, you can leave out the honey completely. I wouldn’t replace with 1/3 cup of milk, but 1-2 Tbsp would be fine. Again, you could just leave it out without replacing with anything. These muffins are plenty moist.
Hi Sally! I love your site and have made many of your recipes over the years. I’m now dealing with many food sensitivities. I want to make these blueberry power muffins but can’t have oats. If I omit them and change the flour to coconut flour (maybe 1/4-1/3 cup) do you think they would turn out okay? Thank you.
Hi Jennifer! I haven’t tested this muffin recipe that way, but you certainly can. Wish I could help and give a confident answer! Let me know what you test.