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–+ servings

Blueberry Almond Butter Muffins (Vegan)

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!
Blueberry Almond Butter Muffins on a white plate.
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5 from 1 vote
Course Breakfast, Brunch
Cuisine American, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins
Calories 176kcal
Author Liren Baker

Ingredients

  • 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

Instructions

  • 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.

Notes

Adapted from my Bakery Style Buttermilk Blueberry Muffins, which is adpated from  To Die For Blueberry Muffins, via allrecipes.

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.

Nutrition

Calories: 176kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Sodium: 119mg | Potassium: 134mg | Fiber: 1g | Sugar: 11g | Vitamin A: 10IU | Vitamin C: 1.8mg | Calcium: 66mg | Iron: 1mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante