Almond Flour Blueberry Muffins Greek Yogurt (Print Version)

Tender gluten-free muffins bursting with juicy blueberries, made with almond flour and Greek yogurt for a moist, wholesome treat.

# What You Need:

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

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

11 - 1 1/4 cups fresh or frozen blueberries

12 - 2 teaspoons lemon zest

01 - Preheat 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 Greek yogurt, eggs, honey or maple syrup, melted coconut oil or butter, and vanilla extract until smooth.

04 - Add wet ingredients to dry ingredients. Stir gently with a spatula until just combined—do not overmix.

05 - Fold in blueberries and lemon zest, distributing evenly throughout batter.

06 - Divide batter evenly among prepared muffin cups. Cups will be quite full.

07 - Bake for 22–26 minutes until tops are golden and a toothpick inserted into center comes out clean.

08 - Let muffins cool in tin for 5 minutes, then transfer to wire rack to cool completely.

01 -

The texture is incredibly moist without any heavy aftertaste that sometimes comes with gluten-free baking
These muffins freeze beautifully, making them perfect for busy weekday mornings

02 -

Frozen blueberries should go straight from the freezer into the batter to prevent streaking
These muffins continue baking slightly from residual heat, so remove them when a few moist crumbs cling to the toothpick

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