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
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. 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. 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!
