Blueberry Nut Butter Muffins

Blueberry Nut Butter Muffins.jpg

Who doesn’t love a blueberry muffin, right? These Blueberry Nut Butter muffins are a healthier remake of an American classic. Packed with protein from greek yogurt and nut butter, and naturally sweetened with blueberries and dates, you can enjoy these filling muffins without the sluggish, sugar crash that follows most muffins. The combination of protein and fiber from the fruit as a sweetener, help slow digestion, preventing large spikes in blood sugar and insulin. This provides sustained energy throughout your morning. This recipes is also so easy to make. Simply combine everything in a high-powered blender, starting with the wet ingredients (stir in blueberries last), bake and start your morning off right! 


Blueberry Nut Butter Muffins

Prep time: 10 mins   |  Cook time:  35 mins   |   Total time: 45 mins
Serves: 12 (Makes 24 muffins, 2 per serving)



  • 1 1/2 cups water (from dates soaked overnight)
  • 10 dates, pitted
  • 1/2 cup Siggi’s 0% plain yogurt
  • 1/2 cup nut butter (I used Trader Joe’s Mixed Nut Butter)
  • 2 eggs
  • 4 egg whites
  • 1 tablespoon vanilla extract
  • 1 1/4 cup old fashion rolled oats
  • 3 tablespoons chia powder (preferably Navita’s Naturals)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 2 cups blueberries (thawed if using frozen)
  • canola or coconut cooking spray (optional)



  1. Preheat oven to 350 degrees.

  2. Starting with wet ingredients first (as listed above), place everything into a high-powered blender, except the blueberries. Blend for about 30 seconds or until smooth and all ingredients are completely combined.

  3. Using a spoon, gently stir in the blueberries into the batter.

  4. Line muffin tin with silicone liners. Using a 1/4-cup measuring cup, scoop mixture into liners, about 3/4 of the way full. If you don’t have silicone liners, spray the muffin tins with canola or coconut oil spray, then fill about halfway full.   

  5. Bake 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

  6. Note, if using frozen blueberries, thaw first for ~20 minutes, before mixing into the batter. Otherwise, the sulfur


Nutrition Info (per muffin)

81 calories (36 from fat), 4g total fat, 1g saturated fat, 16mg cholesterol, 75mg sodium, 9g carbohydrate, 2g dietary fiber, 4g protein 


Muffin  /  Healthy  /  Breakfast  /  Quick  /  Weight Loss  /  Nuts