Blueberry Almond Butter Muffins

I love the combination of blueberries and almond butter together so I knew I had to combine these flavors in these Blueberry Almond Butter Muffins. Perfect for a higher protein snack or grab n go breakfast that will keep you fueled for the day. Make a double batch for the freezer so you can always have a healthy option ready to grab n go. If prepping, save the drizzle for once you reheat, will keep well in the fridge for a few weeks.

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Blueberry Almond Butter Muffins

Prep Time10 minutes mins

Cook Time24 minutes mins

Course: Breakfast

Cuisine: American

Servings: 18

Ingredients

• 2 Egg
• 1/4 cup Plain yogurt
• 1/3 cup Olive oil
• 1 tsp Vanilla extract
• 1/3 cup Maple syrup
• 1/3 cup Almond butter
• 3/4 cup Coconut sugar
• 2 tsp Baking powder
• 1 tsp Sea salt
• 3 cup Einkorn flour (see note)
• 2 cup Blueberries (can be fresh or frozen, see note)

Drizzle

• 1/3 cup Almond butter
• 2 tbsp Maple syrup
• 2 tsp Butter (melted)

Instructions

Muffins

• Mix 2 Egg, 1/4 cup Plain yogurt, 1/3 cup Olive oil, 1 tsp Vanilla extract, 1/3 cup Almond butter, 1/3 cup Maple syrup, and 3/4 cup Coconut sugar in a bowl.
• Then in a separate bowl add 2 tsp Baking powder, 1 tsp Sea salt, and 3 cup Einkorn flour. Do not mix in dry yet.
• Add in 2 cup Blueberries on top of dry ingredients. Can be fresh or frozen, but frozen will need a few extra minutes to cook.
• Once you add blueberries, mix well with spatula.
• Use cookie scoop or spoon to lined muffin tins until about 3/4 full.
• Allow to rest 10 minutes before baking.
• Bake at 350 for 18-24 minutes, time will vary based on berry choice. Ensure middle is cooked before removing.

Make Drizzle

• While cooling, mix 1/3 cup Almond butter, 2 tbsp Maple syrup, and 2 tsp Butter in a saucepan. Whisk well, then set aside to cool.
• Drizzle over cooled muffins, enjoy!
• If prepping ahead and freezing muffins, save drizzle for once muffins are reheated.

Notes

Einkorn flour

• you can use all purpose flour, just decrease to 2 1/4- 2 1/2 cups.

Blueberries

• if using frozen, you might need to increase baking time by about 4-5 minutes.

Reheat

• Preheat the oven to 350 f. Place on a parchment lined baking sheet and bake for 10-15 minutes or use microwave to warm. Then reheat drizzle in microwave for 30 seconds and add to the muffins.