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Blueberry Almond Butter Muffins

Blueberry Almond Butter Muffins. Only 164 calories each! Low fat, high fibre muffins made without refined sugar, but so utterly moist and delicious, nobody will notice or care that they are a healthier option.

Blueberry Almond Butter Muffins close up of a singoe muffin showing the baked inside view

Blueberry Almond Butter Muffins

These almond butter muffins came about, as recipes often do around here, from a fridge clean-out.

Everybody knows I hate to throw anything out, especially food wise. I have to find a way to use it.

So, an open bottle of almond butter was the inspiration for what turned out to be some of the best muffins we ever made around here.

Blueberry Almond Butter Muffins in baking tray, ready for the oven.

Blueberry Almond Butter Muffins

My daughter Olivia is the real almond butter fan around here. I’m still a peanut butter die-hard by nature.

I can’t deny that almond butter is pretty darn tasty though. Also, it is a very good alternative for many folks with peanut allergies but not tree nut allergies.

Blueberry Almond Butter Muffins just put of the oven.

Blueberry Almond Butter Muffins

With Olivia away at university for weeks on end nowadays, I wanted to use some of the almond butter out of the open jar so that we could buy a fresh one for her when she came home for mid-term break.

Blueberry Almond Butter Muffins close up shot of a single muffin

Blueberry Almond Butter Muffins

Keeping things fresh and in regular rotation in the fridge is another of my obsessions. I hate not knowing how long something has been sitting in the fridge, even if it has a long shelf life. I’m that guy who dates everything in his freezer too!

Blueberry Almond Butter Muffins in baking tray, ready for the oven, wide shot

Blueberry Almond Butter Muffins

Love a great muffin recipe? We’ve put together a collection of our Top 25 Fan Favourite Muffin Recipes. You may be surprised to see which delicious, wholesome muffin hit the #1 spot!

Best Muffin Recipes photo collage with title text for Pinterest

Blueberry Almond Butter Muffins shown with coffee

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Blueberry Almond Butter Muffins close up of a singoe muffin showing the baked inside view
Yield: 12 muffins

Blueberry Almond Butter Muffins

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Blueberry Almond Butter Muffins. Only 164 calories each! Low fat, high fibre muffins made without refined sugar, but so utterly moist and delicious, nobody will notice or care that they are a healthier option.

Ingredients

  • 1 cup whole wheat flour
  • 2/3 cup finely ground oatmeal, see instructions
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt, or table salt
  • 1/3 cup honey or agave syrup
  • 1/2 cup almond butter, or any unsweetened nut butter, like peanut butter or cashew butter.
  • 1 cup low fat yogurt, 2%
  • 1 egg
  • 1/4 tsp almond extract, optional
  • 1 tsp vanilla extract
  • 1 1/4 cups fresh or frozen blueberries

Instructions

  1. Preheat oven to 350 degrees F. Line a 12 muffin pan with large paper liners.
  2. You can use pre ground quick oats for this recipe but if you only have large rolled oats on hand like I always do, pulse process them in a foodprocessor to break them up into a coarse meal first.
  3. Mix together the oats, flour, baking, powder, baking soda and salt. Set aside.
  4. In the bowl of an electric mixer, add the honey, almond butter, yogurt, egg, vanilla extract and almond extract.
  5. Whisk at high speed for a few minutes until well combined.
  6. Add the dry ingredients mixture and fold in gently by hand. Be careful not to over-mix or your muffins will not rise as much and have a less tender texture.
  7. When the flour mixture is almost incorporated, add the berries and fold in just until they are evenly dispersed in the batter.
  8. Spoon the batter evenly into the paper lined muffin pan. You can top them with some chopped toasted almonds and an extra few berries if you like. I think this makes them look even more appealing.
  9. Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean. The batch pictured took 23 minutes in my oven.
  10. Cool on a wire rack for at least 10 minutes (if you are serving them warm).
  11. Store in an airtight container. If stored properly, I find these muffins stay moist and tender for several days.
  12. They can or course also be frozen. I like to take one, or several, from the freezer, wrap in aluminum foil and pop it into a 350 degree oven for about 10 minutes. When reheated this way they are practically the same as fresh from the oven.

Notes


The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Nutrition Information

Yield

12

Serving Size

12 muffins

Amount Per Serving Calories 164Cholesterol 14mgSodium 171mgCarbohydrates 22gFiber 2gSugar 11gProtein 5g

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Kimberley Tan

Monday 30th of August 2021

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