Almond Flour Blueberry Muffins Greek Yogurt (Printable)

Moist, tender muffins bursting with juicy blueberries, made with almond flour and Greek yogurt for a wholesome gluten-free 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)

# How-To Steps:

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 (they 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 Tips:

01 -
  • The texture is incredibly moist and tender, nothing like the dry crumbly baked goods you might expect from gluten-free treats
  • These muffins freeze beautifully and actually taste better on day two when the blueberry flavor has had time to settle into the crumb
02 -
  • Overmixing almond flour batters activates compounds that can make baked goods taste strangely soapy, so stir only until combined
  • Coconut flour continues to absorb liquid as it sits, so these muffins are best baked immediately after mixing the wet and dry ingredients
03 -
  • If you only have frozen blueberries, toss them in a tablespoon of almond flour before adding to the batter, this keeps them from sinking to the bottom
  • Sprinkle turbinado sugar on top before baking for a bakery style crunchy top that makes these look absolutely gorgeous

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