Blueberry Almond Butter Muffins are a wholesome way to start your day! This vegan blueberry muffins recipe with almond butter is bursting with blueberries!
Just when I thought I had perfected the blueberry muffin, I had to go back to the drawing board to find a vegan-friendly blueberry muffin that my husband can enjoy.
It became one of my goals this summer to create a blueberry muffin recipe that was not only dairy- and egg-free, but one that wasn’t overly sweet — in essence, a blueberry muffin that is truly suited for breakfast and won’t leave you with a sugar crash.
Since almond butter has become a staple in my kitchen (I drop a dollop in my morning oats and love it in my smoothies), I use it in this recipe as an egg replacer. The result is a subtly nutty muffin, bursting with berries!
Dozens of muffins later, my recipe taste testers (aka my kids and their friends) and I settled on these Blueberry Almond Butter Muffins, chock full of blueberries, deceptively vegan (all of them were shocked to learn they were vegan), with crunchy muffin tops from a sprinkling of turbinado sugar and slivered almonds. They’re perfect for your weekend coffee but easy enough to whip up for a weekday breakfast on the go, too!
HOW TO MAKE BLUEBERRY ALMOND BUTTER MUFFINS
Bursting with blueberries and with a dollop of extra protein from almond butter, these Blueberry Almond Butter Muffins are a wholesome way to start your day!
- Start by whisking the flour, sugar, baking powder and salt.
- Stir the blueberries into the flour mixture.
- Whisk the oil, almond butter, almond milk, and vanilla.
- If you wish, top the muffins with sugar and almonds, bake until golden, and enjoy!
CAN I USE FRESH OR FROZEN BLUEBERRIES?
Either works well in this recipe!
Fresh is wonderful, especially when you happen upon a batch that is more tart and not as delicious to eat by the handful – this is a great way to use up disappointing berries.
Frozen blueberries make this an easy recipe to make year-round, and you’ll find your muffins will bake with lovely swirls from the juice. That said, I recommend dropping them into the batter frozen, if possible, so your whole muffin doesn’t turn blue (but delicious, nonetheless).
WHAT CAN I SUBSTITUTE FOR ALMOND BUTTER IN THIS RECIPE?
Well, it won’t be an almond butter muffin recipe, will it? That said, do try your favorite nut butter — peanut butter, of course, is a delicious substitute!
MORE BLUEBERRY RECIPES TO TRY
When blueberries are plentiful, here are more blueberry recipes to try!
Blueberry Maple Granola
Blueberry Lemon Glazed Baked Donuts
Blueberry, Feta and Honey-Caramelized Onion Naan Pizza
Baby Back Ribs with Blueberry Balsamic Barbecue Sauce
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Blueberry Almond Butter Muffins (Vegan)
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups fresh blueberries
- 1/4 cup coconut oil
- 2 tablespoons almond butter
- 3/4 cup almond milk
- 1 teaspoon vanilla
- 1/4 cup slivered almond for topping
- 1 tablespoon turbinado sugar for topping
- Preheat the oven to 375°F with the rack placed in the center of the oven. Line a muffin pan with cupcake liners and set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder and salt until combined.
- Drop the blueberries into the flour and give it a toss.
- In a small bowl, whisk together the oil, almond butter, almond milk, and vanilla. Add the almond milk mixture into the flour and use a spatula to mix until the flour is incorporated – do not overmix the batter, you want it to be lumpy.
- Distribute the batter into the prepared muffin pan and sprinkle with the sugar and almonds. Place in the oven and bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and place the muffins on a wire rack to cool before enjoying.
Can I use fresh or frozen blueberries?Either works well in this recipe!
- Fresh is wonderful, especially when you happen upon a batch that is more tart and not as delicious to eat by the handful - this is a great way to use up disappointing berries.
- Frozen blueberries make this an easy recipe to make year-round, and you'll find your muffins will bake with lovely swirls from the juice. That said, I recommend dropping them into the batter frozen, if possible, so your whole muffin doesn't turn blue (but delicious, nonetheless).
What can I substitute for almond butter in this recipe?
- Well, it won't be an almond butter muffin recipe, will it? That said, do try your favorite nut butter -- peanut butter, of course, is a delicious substitute!
What kind of almond butter should I use?
- I recommend a creamy almond butter in this recipe -- I use Lindsay Classic Creamy Almond Butter.
What kind of coconut oil should I use?
- If your coconut oil is solid, melt it in the microwave before using in the recipe. I use LouAna Liquid Coconut Oil, which eliminates this step.