Almond Flour Blueberry Muffins With Greek Yogurt (Printable)

Moist, tender muffins made with almond flour, Greek yogurt, and fresh blueberries for a wholesome gluten-free breakfast treat.

# What You'll Need:

→ 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, unthawed
12 - 2 teaspoons lemon zest (optional)

# How to Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease each cup lightly.
02 - In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt until thoroughly blended.
03 - In a separate bowl, whisk Greek yogurt, eggs, honey or maple syrup, melted coconut oil or butter, and vanilla extract until smooth and uniform.
04 - Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined, being careful not to overmix the batter.
05 - Fold in blueberries and lemon zest if using, distributing evenly throughout the batter.
06 - Divide batter evenly among the prepared muffin cups, filling each cup quite full.
07 - Bake for 22 to 26 minutes until tops are golden brown and a toothpick inserted into the center comes out clean.
08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • They stay incredibly moist for days, unlike typical almond flour baked goods that dry out
  • The combination of Greek yogurt and coconut flour creates a texture that rivals any wheat-based muffin
  • Fresh blueberries burst in every bite while frozen ones hold their shape beautifully
02 -
  • Overmixing creates tough muffins, so stop stirring as soon as you no longer see dry flour
  • Frozen blueberries should go straight from freezer to batter to prevent purple streaking
  • The muffins will continue baking slightly from residual heat, so remove them while they still feel slightly soft
03 -
  • Room temperature eggs blend more smoothly with the yogurt and oil
  • Let melted coconut oil cool slightly so it doesn't scramble the eggs when you mix them

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