Almond Flour Blueberry Muffins Greek Yogurt (Printable version)
Moist, tender muffins bursting with juicy blueberries, made with wholesome almond flour and creamy Greek yogurt for a delicious gluten-free treat.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups almond flour
02 - 1/2 cup coconut flour
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
06 - 1 cup plain Greek yogurt
07 - 3 large eggs
08 - 1/3 cup honey or maple syrup
09 - 1/4 cup melted coconut oil or unsalted butter
10 - 2 teaspoons pure vanilla extract
→ Add-ins
11 - 1 1/4 cups fresh or frozen blueberries
12 - 2 teaspoons lemon zest
# How to Make It:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup with oil or cooking spray.
02 - In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt until thoroughly blended and no lumps remain.
03 - In a separate medium bowl, whisk the Greek yogurt, eggs, honey or maple syrup, melted coconut oil or butter, and vanilla extract until smooth and uniform.
04 - Pour the wet mixture into the dry ingredients. Using a spatula, fold gently until just combined—be careful not to overmix as this can make the muffins dense.
05 - Gently fold in the blueberries and lemon zest (if using) until evenly distributed throughout the batter.
06 - Divide the batter evenly among the 12 prepared muffin cups. The cups will be quite full, which is normal for this recipe.
07 - Bake for 22 to 26 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
08 - Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
# Expert Suggestions:
01 -
- These muffins stay incredibly moist for days thanks to the yogurt and healthy fats
- The almond flour creates such a tender crumb that nobody guesses they are gluten-free
02 -
- Overmixing will make these tough, so stop as soon as the flour disappears
- Frozen blueberries should go straight from the freezer to prevent the batter from turning purple
03 -
- Room temperature ingredients blend more easily and create a smoother batter
- Sprinkle chopped almonds on top before baking for a lovely crunch that contrasts with the soft muffin