Almond Flour Blueberry Muffins (Printable)

Moist, tender muffins bursting with juicy blueberries, made with wholesome almond flour and creamy Greek yogurt.

# 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

# Directions:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray or butter.
02 - In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and sea salt until thoroughly combined and no lumps remain.
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 fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Using a spatula, fold gently until just combined. The batter will be thick—do not overmix as this can result in dense muffins.
05 - Gently fold in the blueberries and lemon zest, taking care not to crush the berries. If using frozen blueberries, add them directly from the freezer.
06 - Divide the batter evenly among the 12 prepared muffin cups, filling each cup nearly to the top. The batter will be substantial, so use an ice cream scoop for even distribution.
07 - Bake for 22 to 26 minutes, or until muffin tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
08 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack. Cool completely before serving or storing.

# Expert Tips:

01 -
  • The almond flour creates this incredibly tender crumb that practically melts in your mouth
  • Greek yogurt keeps them moist for days instead of turning into hockey pucks like most GF muffins
  • They are naturally sweetened just enough to feel indulgent without the sugar crash
02 -
  • Do not overmix the batter or your muffins will be tough, a few streaks of flour are perfectly fine
  • Coconut flour continues to absorb liquid as it sits, so get these into the oven promptly after mixing
  • Frozen blueberries should go straight from freezer to batter to prevent the streaking effect from thawing
03 -
  • Room temperature ingredients blend more easily and create a smoother batter
  • Let the muffins cool completely before storing or they will steam in the container and get soggy

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