Almond Flour Blueberry Muffins Greek Yogurt (Print version)
Tender gluten-free muffins with almond flour, Greek yogurt, and fresh blueberries. Ready in 40 minutes.
# 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
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 combined.
03 - In a separate 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—avoid overmixing to prevent dense muffins.
05 - Gently fold in the blueberries and lemon zest until evenly distributed throughout the batter.
06 - Divide the batter evenly among the 12 prepared muffin cups. Fill each cup nearly to the top as the muffins will rise slightly.
07 - Bake for 22 to 26 minutes, or until muffin tops are golden brown and a toothpick inserted into the center comes out clean.
08 - Allow muffins to rest in the tin for 5 minutes before transferring to a wire rack. Cool completely before storing.
# Expert suggestions:
01 -
- They stay incredibly moist for days thanks to the Greek yogurt, so no dry crumbly muffin disappointments
- The almond flour gives them a delicate nutty sweetness that pairs perfectly with tart blueberries
02 -
- Overmixing gluten-free muffin batter makes them tough and rubbery, so stop as soon as the flour disappears
- Coconut flour is incredibly absorbent and cannot be substituted 1 for 1 with other flours, measure carefully
03 -
- Room temperature eggs blend more smoothly into the yogurt mixture, so set them out about 20 minutes before baking
- If your muffins brown too quickly, tent the pan with foil for the last 5 minutes of baking