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. 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
Fabulous! Made these 2x in the past 2 weeks and everyone loves them. My neighbor texted “this is the most beautiful and super tasting muffin I ever saw and ate”.
Delicious! I baked a half batch as my first run. Subbed a dash of cardamom and one of allspice for the cinnamon. Great pairing with the blueberries. One bowl is so nice! I use a 4 cup Pyrex measuring cup as mixing bowl for extra convenience. Will definitely bake these again. Thank you for another wonderful recipe!
These were a hit! I normally stick to muffins that are sweet treats, but everyone in my family enjoyed these despite their healthy focus. Will be making again, soon.
I’m happy to see a healthy recipe, though I love all your unhealthy ones! Would strawberries work in these? What about homemade almond butter? When I make it it’s not super creamy. Or would peanut butter work?
Hi Chris, a few readers have reported success with strawberries! Just make sure they are not too wet, you may want to even give them a pat dry before adding to the batter. Your homemade almond butter should work well, as long as it’s not too oily. Make sure to give it a good mix. Peanut butter works great here, too.
I am so ready to try this out! But a general question… what could I add to increase more protein? Any suggestions?
Hi Lupe, we haven’t tested it ourselves, but a few readers have reported success adding a small amount of protein powder to the mix. Let us know if you try it!
I’d like to make these as in muffins and perhaps a bit of a crumble topping. What do you think?
Hi Kathy, we haven’t tested these with a crumble topping, but we can’t see why that wouldn’t work. You’ll want a hearty crumble topping, like the one from these peach muffins. Let us know if you try it!
Excellent recipe! I used tahini instead of almond butter and it turned out just as delicious!
Yum, these muffins are delicious!
Delicious breakfast muffins – not too sweet and they fill you up. Highly recommended!
I love this recipe. I just added 1 mashed banana and fresh strawberries. it tastes delicious and moist.
Can I use coconut flour for this recipe? It’s what I have on hand.
Hi Nancy, Wish we could give a confident answer, but we haven’t tested this muffin recipe that way, but you certainly can try! Let us know if you give it a try.
I was itching to bake but wanted something on the healthy side … this was fun. My dishwasher isn’t working so I enjoyed dirtying using the weight measurements to dirty the least amount of dishes! Came together quickly. Only sub was using PB instead of almond butter. I wouldn’t say they remind me of ice cream, even in the slightest. But still a nutritious snack that also crumbles nicely over yogurt and berries as a break from the usual granola.
I’m looking forward to making these with my kids (they love to help bake). I have a baby who isn’t quite old enough to eat honey. Can I use maple syrup in these? Or do you have another recommendation for a replacement for honey?
Hi Melisa, for unsweetened muffins, you can leave out the honey completely. But you can also replace it with maple syrup if you prefer that!
Made these this morning, went together easily, great taste, satisfying for breakfast but they did fall apart. Would a third egg help this problem? Thanks.
Hi Karen, I wouldn’t add another egg. Gluten helps bind bakes like muffins, cakes, and quick breads together and since these are GF, you may just want to add some more almond flour, or pulse some (not all) of the oats you are using into flour. That will help.
I just made a batch of these and one with chocolate chips. I must say the batter smelled Heavenly! The muffins are tasty although didn’t rise up quite as much as I expected. I know the GF tend to not, but nonetheless they are a keeper recipe! Thanks Sally!
Didn’t care for this recipe at all. Didn’t hold together and not very tasty. And I use a lot of Sally’s recipes.
hi! Can i substitute peanut butter for the almond butter? if so – same amount?
thanks!
Hi Terri, sure can! Same amount.
My husband cannot have cinnamon due to his blood thinner. What could I substitute? Thanks.
Hi Mary, you can omit the cinnamon or use another warm spice in its place, such as nutmeg or ginger (I would slightly reduce the amount of those).
I make these on a regular basis…they’re wonderful! Thanks for a great recipe.
I make these on the regular, love that they are lightly sweetened with honey and can be modified, I’ve used dried cranberries, dates and walnuts and they’re delicious every time!
Hi my oven is broken and I am waiting for the delivery of a new stove. I tried baking a banana bread in the slow cooker and it was delicious. Can I turn this into a “bread” and cook it in the slow cooker? It would probably have to cook for about 2-3 hours on high, but we are out of goodies for breakfast, and I won’t buy anything ready made.
Hi Aline, we haven’t tested it, but let us know if you do any experimenting!
Sally, Are there high altitude adjustments available for this recipe? It looks incredibly delicious!
Hi Rita, we wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Can I use creamy peanut butter instead of almond butter (I am not gluten free)?
Hi Joanne, yes, you can use peanut butter in place of the almond butter.
This has been a great recipe for my gluten-free family members.
Thank you for posting!!
Had to use blueberries before they went bad. Made these this morning. Absolutely delicious. Made a few changes because I wanted a lighter muffin. Swapped the rolled oats for half a cup of AP flour, 1 cup of quick oats and half cup of rolled oats. I also added a drop of almond extract.
Must say they may become my go to blueberry muffins.
Very good, despite my mess ups! We have a lot of fresh blueberries, saw this recipe, and had to make it NOW! Followed the directions, but, didn’t have any honey, so substituted maple syrup, only had a T of yogurt, so added sour cream to make up the difference. These are still delicious! Don’t feel guilty eating them because of the oats and almond flour. Thank you!
So happy to see a GF muffin recipe! Wasn’t aware you had any GF recipes so will look further. When baking for family/parties you are my Go-To, but for myself I need GF. Thanks, Sally !!
Hope you love these muffins, Paulette!
Super yummy. Please keep the scrumptious and healthy recipes coming! Thanks for a great recipe; it’s a keeper.
Just wanted to share my appreciation for your site. Everything I make turns out great. I’m so thankful you always share substitutions and alternate cooking methods. They come in handy OFTEN.
For these, I did the 8×8 version, and I used frozen strawberries and bananas, and probably more than twice as much as the recipe called for in blueberries… They needed about 20 extra minutes to cook with all that moisture, but they turned out great!
I also really appreciate how easy it is to find treats on your site that have extra protein and healthy sweeteners and fats. I added chia, flax, and hemp seeds to this as well. All the nutrients and all the yum! I’m sure I’ll make it again, and when I do I’ll try subbing half the oats for crushed nuts of some sort. I’m thinking pecans or walnuts, maybe cashews? Maybe a mix!
Thanks again, for all the info you provide, and all the fun and yum you make possible. You are a treasure, and have secured a place in my kitchen for sure. Take care ❤
What is the point of starting to bake at such a high heat, then reducing after 5 minutes? I made these today and the tops are a very dark brown, much darker than my usual muffins. They are okay but not stellar. I find the whole oats got quite chewy, almost crunchy. I will try again and maybe give the old fashioned oats a quick whiz in the food processor to cut them down a bit or use quick coating (not instant) oats instead.
Hi Barbara! The initial high blast of heat helps the muffins rise taller. Thank you for giving these a try!
Hi, I see that this post was a little older, but I didn’t see anything in the recipe about starting at a higher heat and then turning it back. I baked them at 350 straight through. Was the recipe revised?
Hi Melody, I have found that higher heat trick doesn’t really do anything for this muffins anymore, as they don’t rise very high in general. Follow the updated instructions and bake at 350.
Super good, super easy, with a beautiful presentation. My hubby who isn’t a blueberry fan (weirdo! HA!) said these were great. I did add 1/3 cup white sugar to the dry mix, substituted 1/2 tsp almond extract for some of the vanilla extract, & used frozen blueberries. Wish I had sprinkled sparkling or coarse sugar on top along with the extra blueberries before baking to make them even prettier! I’d never tried almond butter until purchasing some for this recipe, & found it’s mighty tasty. I like that they are healthy, filling, & make a great breakfast muffin that’s not full of sugar!!!. Made them for my 84-yr old Dad’s birthday coming up tomorrow, along with your Oatmeal-Raisin cookies, which are his favorite-he’s gonna love ’em!! Thanks once again Sally for another wonderful recipe!