Almond Blueberry Oatmeal Muffins

Almond Blueberry Oatmeal Muffins

These almond blueberry oatmeal muffins are high in fiber and naturally sweetened with maple syrup and blueberries. Get this healthy snack or breakfast recipe now. 

Disclaimer: This post may contain affiliate links. 

This healthy muffin recipe is an oldie but a goodie. 

I first made this recipe two years ago when I was just discovering the deliciousness that is almond butter. 

While peanut butter will always be my number one, almond butter makes a hella delicious baked good! It’s subtle sweetness and milder flavor goes so perfectly with bright, juicy blueberries. 

Now this recipe is a mix between baked oatmeal and muffins, as they definitely have a chew to them thanks to leaving some of the oats whole.

However, as you do blend some of them into a flour, they’re a bit fluffier than traditional baked oatmeal. 

So, regardless of whether you call them a muffin or baked oatmeal cup, just make sure that you have a cup of coffee or tea ready for the ultimate cozy snack or breakfast! 

Almond Blueberry oatmeal muffins on cooling rack

Why you’ll love these almond blueberry oatmeal muffins

  • Made with pantry ingredients.
  • Perfect for breakfasts and snacks.
  • Easily frozen and reheated. 
  • Packed with fiber and healthy fats.
  • Naturally sweetened with maple syrup.
  • Kid-friendly!

Ingredients used to make healthy blueberry oatmeal muffins

Ingredients for almond blueberry oatmeal muffins
  • Greek Yogurt: This is key for adding protein as well as moisture to these healthy breakfast muffins. I used 2% fat plain Greek yogurt, but feel free to use any % fat that you have at home. 
  • Eggs: Use large eggs. I haven’t tried this recipe with a vegan alternative, like flax or chia eggs. If you try it, please let me know how they turn out!
  • Almond Butter: Use natural creamy almond butter without added sugars to keep the sugar content low. If you don’t have almond butter, cashew butter would work well too. While peanut butter will work, it’ll greatly change the flavor. 
  • Maple Syrup: Use a pure maple syrup to naturally sweeten these muffins. Honey will also work. 
  • Vanilla and Almond Extract: Trust me that you’ll want to use both. The almond extract is key for flavor. 
  • Oats: I recommend using organic oats (certified gluten-free if needed). My go-to brand is Bob’s Red Mill
  • Baking Powder and baking soda: Since we’re using yogurt in these muffins, you’ll need both baking powder and soda for lift and flavor. 
  • Salt: Just a pinch goes a long way, but is essential for balancing out the sweet flavors in these oatmeal muffins. 
  • Cinnamon: I recommend using ceylon cinnamon as it’s much higher quality (and likely safer) than cassia cinnamon (which is what many store-brand cinnamons are). 
  • Blueberries: You can use fresh or frozen blueberries. If using frozen, do not thaw before adding. 
Mixing wet into dry ingredients

How to make healthy oatmeal muffins

  1. Preheat oven and grease muffin tin. I like pouring a little avocado oil in a small bowl and using a basting brush to lightly grease each cup. 
  2. Combine everything (except the blueberries) in a large mixing bowl.
  3. Carefully fold in the blueberries.
  4. Pour into muffin tin.
  5. Bake for 20 minutes. You’ll also want to reduce the oven temp after the first 5 minutes.
Almond blueberry oatmeal muffins in a muffin tin

Tips for making these blueberry almond oatmeal muffins

  • If you almond butter is on the harder side, you can microwave it for 20 seconds. 
  • For frozen blueberries, toss them in a little bit of the flour before adding them to the rest of the batter. This will prevent them from sinking to the bottom. 
  • Reducing oven temperature from 425 F to 350 F after the first 5 minutes will help your muffins rise, but not burn. 
  • These healthy oatmeal muffins don’t increase much in the oven. As a result, I recommend filling your muffin cups almost all the way to the top. 
Holding a blueberry almond oatmeal muffin

How to freeze and reheat oatmeal breakfast muffins

One of the best parts of these almond blueberry oatmeal muffins is how well they freeze. 

How to freeze breakfast muffins:

  • Let muffins cool completely.
  • Wrap each muffin that you want to freeze in plastic wrap, and then place them on a baking sheet. Freeze for 15 minutes.
  • Remove the baking sheet from the freezer and transfer muffins to a freezer-safe bag. I recommend writing the type of muffins on the bag and the date you froze them. 
  • Freeze oatmeal muffins for up to 4 months.

How to reheat frozen muffins:

  • Unwrap a muffin and place it on a plate. 
  • Microwave for 20-30 seconds. 
Almond Blueberry oatmeal muffins on cooling rack

More healthy breakfast muffin recipes to try 

Oatmeal muffins are the perfect snack or easy, kid-friendly breakfast! Here are more healthy muffin recipes to try: 

If you tried this healthy oatmeal muffin recipe or any other recipe on the blog let me know how you liked it by leaving a comment/rating below!

Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

Almond Blueberry Oatmeal Muffins

These almond blueberry oatmeal muffins are high in fiber and naturally sweetened with maple syrup and blueberries.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Blueberry Oatmeal Muffins, Breakfast Muffins, Healthy Oatmeal Muffins
Servings: 12 muffins
Calories: 180kcal
Author: Kelli

Ingredients

  • ¾ cup plain Greek yogurt I used 2% fat
  • 2 large eggs
  • 1/3 cup creamy almond butter
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 2 cups rolled oats
  • ½ cup oat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 1 cup blueberries (fresh or frozen) or ½ cup mini chocolate chips

Instructions

  • Preheat oven to 425F and grease muffin tin with baking spray.
  • In a medium-sized mixing bowl, whisk together yogurt, eggs, almond butter, maple syrup, and vanilla. Set aside.
  • In a large mixing bowl, combine oats, oat flour, baking powder, baking soda, salt, and cinnamon. Slowly stir wet ingredients into the oat mixture.
  • Gently fold in 3/4 of blueberries, then spoon batter evenly into muffin tin, filling almost all the way full. Top muffins with remaining blueberries.
  • Bake for 5 minutes, then reduce heat to 350F. Continue to bake another 14-16 minutes, or until a toothpick comes out clean. Remove and allow to cool for 5-10 minutes.
  • Store leftover muffins in fridge for up to 3 days or freeze for up to 3 months. To thaw, place muffin in fridge overnight.

Notes

Nutrition for 1 muffin: 180 calories, 1 g saturated fat, 27 g carbohydrate, 5 g fiber, 8 g sugar, 6 g protein (note, I used 2% Greek yogurt in the calculation, so if you use fat-free the calories will be slightly less)
Almond Blueberry Oatmeal Muffins

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About

About Kelli McGrane Headshot

I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

About Kelli McGrane Headshot

Welcome to The Healthy Toast!

Hi, I’m Kelli McGrane MS, RD! My mission is to show you that eating healthier doesn’t have to be complicated or restrictive. I believe getting to know your food is the first step to a healthy relationship with it. Follow along in my journey to learn all I can about ingredients and cooking with an emphasis on breakfast and sweet treats!

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