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Blueberry Almond Power Muffins

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Warm, moist muffins loaded with blueberries and almond butter, perfect for breakfast or a snack.

Ingredients

Scale
  • 3/4 cup plain Greek yogurt
  • 2 large eggs
  • 1/3 cup creamy almond butter
  • 1/3 cup honey
  • 2 teaspoons pure vanilla extract
  • 2 cups old-fashioned whole rolled oats
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup plus 2 tablespoons fresh or frozen blueberries
  • 3 tablespoons sliced, slivered, or chopped almonds (optional)

Instructions

  1. Preheat the oven to 350°F and prepare your muffin pan.
  2. Mix the Greek yogurt, eggs, almond butter, honey, and vanilla extract in a large bowl until smooth.
  3. Combine the rolled oats, almond flour, baking powder, baking soda, salt, and ground cinnamon with the wet mixture, stirring until just combined.
  4. Fold in 3/4 cup of blueberries, distributing them evenly, and reserve the remaining for topping.
  5. Fill the muffin liners with the batter and sprinkle the reserved blueberries and almonds on top.
  6. Bake for 21-23 minutes or until a toothpick comes out clean.
  7. Cool in the pan briefly before transferring to a wire rack.

Notes

Store leftover muffins in an airtight container for up to 3 days or freeze for up to 3 months. Consider adding a teaspoon of lemon zest for a fresh twist.

Nutrition

Keywords: muffins, blueberry, almond, healthy breakfast, snacks

Find it online: https://saveurmagique.com/blueberry-almond-power-muffins/