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

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.

Course Breackfast/Brunch
Cuisine North American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 164 kcal

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 tsp vanilla extract
  • 1/4 tsp almond extract optional
  • 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.

Recipe 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.