Almond Flour Blueberry Muffins Greek Yogurt (Printable)

Moist, tender gluten-free muffins with wholesome almond flour, Greek yogurt, and juicy 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 (do not thaw if frozen)
12 - 2 teaspoons lemon zest (optional)

# Directions:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt until well 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.
04 - Add the wet ingredients to the dry ingredients. Stir gently with a spatula until just combined—do not overmix.
05 - Fold in the blueberries and lemon zest if using, distributing evenly throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups. Cups will be quite full.
07 - Bake for 22-26 minutes, or until the tops are golden 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.

# Expert Advice:

01 -
  • The almond flour creates this incredibly moist texture that actually stays soft for days unlike regular muffins that dry out
  • These come together in one bowl with minimal fuss but taste like something from a fancy bakery
02 -
  • Overmixing gluten-free batters makes them tough so stop as soon as you no longer see dry flour
  • Frozen blueberries work beautifully but add them straight from the freezer to prevent streaking
03 -
  • Sprinkle sliced almonds on top before baking for this lovely crunch that contrasts with the soft muffin
  • Room temperature ingredients blend better so set everything out about 20 minutes before you start mixing

Go Back