Almond Flour Blueberry Muffins Greek Yogurt (Print Version)

Moist, tender gluten-free muffins with juicy blueberries, almond flour, and Greek yogurt 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

# Steps:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup with coconut oil or butter.
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 emulsified.
04 - Pour the wet ingredients into the dry ingredients. Using a spatula, fold gently until just combined. The batter will be thick—avoid overmixing to prevent dense muffins.
05 - Gently fold in the blueberries and lemon zest, distributing evenly throughout the batter. If using frozen berries, add them directly from the freezer without thawing.
06 - Divide the batter evenly among the 12 prepared muffin cups. Fill each cup nearly to the top, as these muffins have a nice dome and don't rise excessively.
07 - Bake for 22 to 26 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
08 - Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. This helps set the structure and makes them easier to remove.

# Expert Tips:

01 -
  • They stay incredibly moist for days thanks to the Greek yogurt
  • The texture is so tender nobody guesses theyre gluten-free
  • One bowl for wet and one for dry minimal cleanup
02 -
  • Overmixing is the enemy here and will make them tough instead of tender
  • If using frozen blueberries dont thaw them or theyll bleed everywhere and make the batter soggy
  • These test done with a toothpick but slightly underbaked is better than dry
03 -
  • Room temperature ingredients incorporate better so pull the eggs and yogurt out early
  • Lining the muffin tin saves you so much cleanup time later
  • Let them cool completely before storing or trapped moisture makes bottoms soggy

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