Who doesn’t love a good muffin? Seriously! But sometimes, you just want something that’s actually, you know, good for you, right? That’s where these healthy blueberry almond muffins come in. They’re packed with wholesome ingredients, super easy to whip up (even on busy mornings!), and they taste AMAZING. No weird aftertaste or dry crumbly texture here, promise!
I’ve been making muffins for, like, ever. It started with those boxed mixes, but honestly? Once you realize how simple it is to make them from scratch, and how much healthier you can make them, there’s just no going back. These healthy blueberry almond muffins are my current obsession. They’re the perfect grab-and-go breakfast, a satisfying afternoon snack, or even a healthier dessert option. Plus, my kids actually *ask* for them, which, let’s be real, is a major win in my book!
You’ll be surprised how quickly these come together. Seriously, from craving to enjoying a warm, delicious muffin is less than an hour. Give them a try, and I bet these will become a staple in your house too!
Why You’ll Love These Healthy Blueberry Almond Muffins
Okay, so why *these* muffins? Trust me, I’ve tried a LOT of muffin recipes. Here’s why these healthy blueberry almond muffins are total winners:
- Super easy to make – even on a chaotic weekday morning!
- Packed with healthy ingredients like oats, almond flour, and juicy blueberries.
- They’re fantastic for breakfast, a quick snack, or even a healthier dessert.
- The blueberry almond flavor combo? Seriously delicious! You’ve GOT to try it.
Ingredients for Healthy Blueberry Almond Muffins
Alright, let’s talk ingredients! Here’s what you’ll need to make these amazing healthy blueberry almond muffins. Don’t worry, most of it’s probably already in your pantry!
- 3/4 cup (180g) plain Greek yogurt
- 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, divided
- Optional for topping: 3 Tbsp sliced, slivered, or chopped almonds (I like sliced!)
Ingredient Notes and Substitutions for Healthy Blueberry Almond Muffins
Okay, so a few notes on these ingredients. The Greek yogurt keeps these healthy blueberry almond muffins super moist, but you can use sour cream in a pinch. The almond butter gives them that lovely nutty flavor, BUT if you have allergies, sunflower seed butter works great! And make sure you’re using *old-fashioned* rolled oats, not the instant kind. They give the muffins a much better texture.
For those who need gluten-free, definitely use certified gluten-free oats. And if you don’t have almond flour, you can actually make your own by just pulsing almonds in a food processor until they’re finely ground. Easy peasy! Oh, and if you’re using frozen blueberries (which I often do!), don’t thaw them first. Just add them straight to the batter, and maybe toss in an extra tablespoon of almond flour to soak up any extra moisture. Trust me on this one!
How to Make Healthy Blueberry Almond Muffins: Step-by-Step Instructions
Alright, ready to bake some magic? Here’s the super-easy, step-by-step guide to making these healthy blueberry almond muffins. Don’t worry, I’ll walk you through it!
- First things first, preheat your oven to 350°F (177°C). Then, either line a 12-count muffin pan with liners (I prefer paper ones for easy cleanup!) or spray it really well with nonstick spray. Nobody wants stuck muffins, right?
- In a large bowl, whisk together the Greek yogurt, eggs, almond butter, honey, and vanilla extract until everything’s smooth and combined. This is your wet mixture!
- Now, add the oats, almond flour, baking powder, baking soda, salt, and cinnamon to the bowl. Whisk it all together until it’s nicely combined. This is your dry mixture!
- Pour the dry ingredients into the wet ingredients and gently stir to combine. Be careful not to overmix! A few lumps are totally fine. We want tender muffins, not tough ones.
- Gently fold in 3/4 cup of the blueberries. Save the rest for topping!
- Okay, now for the fun part! Spoon the batter into the prepared muffin liners, filling them pretty much to the top. These don’t rise *too* much, so go for it! Then, sprinkle the reserved blueberries and almonds (if you’re using them) on top of each muffin.
- Bake for 21-23 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them – ovens can be a little temperamental!
- Once they’re done, remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely (or, you know, just eat one while it’s still warm. I won’t judge!).
Tips for the Best Healthy Blueberry Almond Muffins
Want to take your healthy blueberry almond muffins to the next level? Here are a few of my favorite tricks! Don’t overmix the batter – seriously, that’s key for tender muffins. I also love using an ice cream scoop to fill the muffin liners – it makes sure they’re all the same size! And if you want extra-bursting blueberries, gently press a few into the tops of the muffins right before baking. Yum!
Storing Your Healthy Blueberry Almond Muffins
Okay, so you’ve made a batch of these amazing healthy blueberry almond muffins… now what? Well, if you have any left (which is a big “if” in my house!), here’s how to store them. They’ll keep at room temperature in an airtight container for a couple of days, but they’re even better if you pop them in the fridge for up to a week. Want to keep them longer? Freeze ’em! Just wrap them individually and they’ll be good for up to 3 months. When you’re ready to eat, just thaw overnight in the fridge or zap one in the microwave for a few seconds. Easy peasy!
Healthy Blueberry Almond Muffins: Frequently Asked Questions
Got questions about these healthy blueberry almond muffins? I got you! Here are some of the most common questions I get asked, so hopefully this helps you bake up a perfect batch!
Can I use a different type of flour for these Healthy Blueberry Almond Muffins?
Yep, you sure can! If you don’t have almond flour on hand, oat flour works great! You could also use whole wheat flour or even all-purpose flour. Just keep in mind that the texture might be *slightly* different, but they’ll still be delicious!
Can I use frozen blueberries in these Healthy Blueberry Almond Muffins?
Absolutely! Frozen blueberries are perfect for these muffins. Just don’t thaw them first! Toss them in frozen, and maybe add an extra tablespoon of almond flour to the batter to absorb any extra moisture. It’s a little trick I learned along the way!
How do I make these Healthy Blueberry Almond Muffins nut-free?
Easy peasy! Just swap out the almond butter for sunflower seed butter (it’s surprisingly good!) and use oat flour, all-purpose flour, or whole wheat flour instead of the almond flour. You can even use Biscoff spread instead of almond butter! Now everyone can enjoy these yummy muffins!
Nutritional Information for Healthy Blueberry Almond Muffins
Okay, let’s talk numbers! Everyone always wants to know the nitty-gritty, right? So, here’s a *very* general idea of the nutritional info for one of these healthy blueberry almond muffins. Now, keep in mind, this is just an estimate! It can totally vary depending on the exact brands and ingredients you use. I’m not a nutritionist or anything, so please don’t take this as gospel!
Just so you know, the nutrition information that I’m providing is based on the ingredients detailed in the instructions above and is provided as a courtesy. The values will vary based on the specific ingredients and brands you use. I cannot guarantee the accuracy of nutritional information for any recipe on this site.
Enjoyed This Healthy Blueberry Almond Muffins Recipe? Leave a Comment Below
So, did you love these healthy blueberry almond muffins as much as I do? Let me know in the comments below! And don’t forget to rate the recipe – your feedback helps other bakers find this gem!
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Healthy Blueberry Almond Muffins: Bake at 350°!
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Enjoy these healthy and delicious blueberry almond muffins. They are easy to make and perfect for a quick breakfast or snack.
Ingredients
- 3/4 cup (180g) plain Greek yogurt
- 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, 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 with nonstick spray.
- In a large bowl, whisk the yogurt, eggs, almond butter, honey, and vanilla until smooth.
- Add the oats, almond flour, baking powder, baking soda, salt, and cinnamon, then whisk to combine.
- Fold in 3/4 cup blueberries, reserving the rest for the tops.
- Spoon batter into liners, filling them to the top. Top with reserved blueberries and almonds, if using.
- Bake for 21-23 minutes or until a toothpick inserted in the center comes out clean.
- Remove muffins from the oven and 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: Freeze baked muffins for up to 3 months. Thaw overnight in the refrigerator and reheat if desired.
- Oats: Use certified gluten free oats to ensure the muffins are gluten free.
- Almond Flour: You can make your own by pulsing almonds until they reach a flour-like consistency. Oat flour, whole wheat flour, or all-purpose flour can be substituted.
- Frozen Blueberries: If using frozen blueberries, do not thaw. Add 1 more Tablespoon of almond flour.
- Add-Ins: You can leave out the blueberries and add chocolate chips, peanut butter chips, shredded coconut, peaches, apples, cherries, raisins, dried cranberries, walnuts, or pecans.
- Bars: Instead of muffins, spread the batter into a lined 8-inch square pan. Bake for 25 minutes at 350°F (177°C).
- Nut-Free: 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.
Nutrition
- Serving Size: 1 muffin
- Calories: 186
- Sugar: 9.6 g
- Sodium: 118.3 mg
- Fat: 5.6 g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22.9 g
- Fiber: 3g
- Protein: 6.3 g
- Cholesterol: 31.5 mg
