Almond Flour Blueberry Muffins Greek Yogurt (Printable)

Moist, tender muffins bursting with juicy blueberries, made with wholesome almond flour and creamy Greek yogurt for a 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
12 - 2 teaspoons lemon zest

# How-to Steps:

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 oil.
02 - In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt until thoroughly blended 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 emulsified.
04 - Pour the wet ingredients into the dry ingredients. Using a spatula, fold gently until just combined—do not overmix or the muffins will become dense. The batter will be thick.
05 - Gently fold in the blueberries and lemon zest, being careful not to crush the berries. If using frozen berries, add them directly from the freezer.
06 - Divide the batter evenly among the 12 prepared muffin cups, filling each cup to the top. The batter will be quite full, which is normal.
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 just a few moist crumbs.
08 - Let the muffins cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The texture is unbelievably tender and moist, never dry or crumbly like some gluten-free baked goods can be
  • They're genuinely satisfying—the protein and healthy fats keep you full for hours
  • The blueberry bursts against the nutty, vanilla-scented crumb create this perfect little moment in every bite
02 -
  • The muffins are done when they're golden and spring back when touched—overbaking will dry them out
  • Measuring the flours by weight instead of volume gives consistent results every time
  • Room temperature ingredients blend together more smoothly than cold ones
03 -
  • Sprinkle the tops with sliced almonds and a little extra sugar before baking for a bakery-style crunch
  • Use fresh blueberries when they're in season—they burst more and create those beautiful juice pockets

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