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Almond and Blueberry Muffin

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Author Carolina Jantac, MS, RD, LD


  • ¼ cup Killer Bee honey
  • ¼ cup sugar optional
  • 6 oz. plain Greek-style yogurt
  • 1 egg
  • ¾ cup almond milk
  • ½ cup of Once Again Creamy Almond Butter
  • 1 ¾ cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup wild blueberries frozen or fresh


  1. Start by mixing all dry ingredients together in medium sized bowl and set aside. In separate bowl, add almond butter and honey, mix well. Lastly, add in the yogurt and egg.

  2. Once well mixed, add in the dry ingredients and stir. Fold in the wild blueberries and only stir until mixed in. 

  3. Take it to an oven preheated to 425 degrees Fahrenheit for about 20-25 minutes or until you can insert a toothpick and it comes out clean. Wait until the muffins are cool to serve. You may freeze and save them for up to 3 months.

Recipe Notes