Almond Flour Blueberry Muffins (Print Version)

Moist, tender muffins with almond flour, Greek yogurt, and juicy blueberries for a wholesome gluten-free breakfast treat.

# 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)

# Step-by-Step Guide:

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 salt until thoroughly blended and no lumps remain.
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 emulsified.
04 - Pour the wet ingredients into the dry ingredients. Using a spatula, fold gently until just combined—stop mixing as soon as the flour disappears. The batter will be thick.
05 - Gently fold in the blueberries and lemon zest if using, taking care not to crush the berries. Distribute them evenly throughout the batter.
06 - Divide the batter evenly among the 12 prepared muffin cups. Fill each cup to the top, as the muffins will rise only slightly during baking.
07 - Bake for 22 to 26 minutes, rotating the pan halfway through, until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
08 - Let the muffins cool in the tin for 5 minutes to set. Then carefully transfer them to a wire rack to cool completely before serving.

# Expert Suggestions:

01 -
  • They stay incredibly moist for days thanks to the Greek yogurt, unlike typical gluten-free baked goods that dry out within hours
  • The almond flour gives them a delicate, tender crumb that melts in your mouth while still holding together perfectly
  • Each bite bursts with fresh blueberries, and the optional lemon zest makes them taste like something from a fancy bakery
02 -
  • Overmixing is the enemy with almond flour, creating dense, gummy muffins instead of tender ones
  • The muffins will look slightly underbaked when you pull them out but continue cooking as they cool
  • If using frozen blueberries, dont thaw them or theyll bleed gray streaks through your beautiful golden batter
03 -
  • Room temperature ingredients combine more smoothly, so pull eggs and yogurt out about 30 minutes before starting
  • Letting the batter rest for 10 minutes before scooping gives the coconut flour time to absorb moisture properly

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