Almond Flour Blueberry Muffins Greek Yogurt (Printable)

Moist gluten-free muffins with almond flour, Greek yogurt, and fresh blueberries. Ready in 40 minutes.

# What You 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
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 cooking spray.
02 - In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt until thoroughly blended.
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 creamy.
04 - Pour the wet ingredients into the dry ingredients. Using a spatula, fold gently until just combined—be careful not to overmix as this can make muffins dense.
05 - Gently fold in the blueberries and lemon zest, distributing them evenly throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each cup nearly to the top.
07 - Bake for 22 to 26 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
08 - Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Suggestions:

01 -
  • The texture is incredibly moist without being heavy or dense
  • They are naturally gluten-free but nobody would guess it
  • The batter comes together in one bowl with minimal fuss
02 -
  • Overmixing makes them dense, stir just until the flour disappears
  • Frozen blueberries go straight from the freezer to prevent purple streaks
  • The muffins are done when a toothpick comes out clean, not wet
03 -
  • Room temperature ingredients blend more easily and create a smoother batter
  • Coconut flour varies by brand, so if the batter seems too thick add a tablespoon of yogurt
  • Let the muffins cool completely before storing or they will steam and become soggy

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