Blueberry Almond Muffins

Blueberries have been looking absolutely outstanding at the grocery store lately and I’ve been stockpiling them! I’ve been sticking them in my morning cereal (Kashi Heart to Heart in Warm Cinnamon Oat! I can’t get enough of it!), mixing them in my yogurt, and combining them with strawberries and bananas for a tasty fruit salad.

I was in the mood to bake when the clouds rolled in this weekend and the gloom (And humidity! Sheesh has it been gross out EVERYWHERE lately, of just in PA?) kept me inside and I knew that I had plenty of blueberries to use. 🙂

I knew I wanted to try and making something as guilt-free as possible while still maintaing the “I’m-being-naughty-and-eating-a-pastry” feeling. I think the recipe I came up with is as close to that as I could get!

Using whole wheat flour, nonfat greek yogurt, protein packed almonds and fresh blueberries these muffins are really quite healthy. A hint of almond extract and the subtle sweetness of brown sugar gave these muffins the perfect balance of naughty and nice. 🙂

Blueberry Almond Muffins

  • 2 cups whole wheat flour + 1 tablespoon
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup (4 tbsp) butter, softened
  • 1 egg
  • 1 cup brown sugar, packed
  • 1 teaspoon almond extract
  • 6 oz nonfat greek yogurt
  • ¼ cup almond milk (nonfat would be fine, too)
  • ¼ cup almonds, chopped fine
  • ½ cup blueberries (if using frozen blueberries, thaw)

Preheat the oven to 425 degrees.
Mix the blueberries and almonds in one tablespoon of flour. Set aside.
Beat butter and sugar in a stand mixer until well combined.
Add the egg, yogurt, almond extract, and almond milk and combine.
Add the flour, baking powder and salt and mix until just moistened.
Gently mix in the blueberries and almonds by hand.
Spoon batter into paper-line or greased muffin tins.
Bake for 20 minutes or until golden and a toothpick inserted comes out clean.
Let cool five minutes and serve warm!

7 comments

  1. caitlin

    i went to the farmers market next to my house today and saw blueberries sitting there. so since you posted this and i just saw it today i felt that i had no choice but to buy them. i just made these with the only substitution being vanilla extract because i didn’t have any almond. you made my night!

  2. Jennifer

    nothing makes me happier than when someone enjoys my recipes. except, perhaps, when you do caitlin! i’m so glad you like them and i hope you are well <3

  3. caitlin

    i love them! and i am well. i absolutely love your blog and look forward to your new posts. and i especially love that you keep it so healthy and delicious. i ate a muffin for breakfast and i didn’t feel guilty! i hope you are doing well and settling in in pa. keep up the great work my dear!

  4. Myra

    Wow!! These were awesome, even though I made a lot of changes. I subbed saskatoon berries for the blueberries, cuz that’s what I had on hand. Vanilla for the almond extract, although next time I will try to have almond cuz it’s yummy. Cherry flavoured greek yogurt plus sour cream for the plain yogurt gave it a really subtle yet distinct flavour, and unfortunately, I used white flour instead of whole wheat, again cuz it’s what I had. SOOO delish! Thanks for the recipe!!!

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