Ingredients
• 1 ½ cups almond flour or whole wheat pastry flour
• 1 cup fresh or frozen blueberries (if frozen, keep frozen until using)
• ½ cup plain Greek yogurt
• ⅓ cup pure maple syrup or coconut sugar
• 2 large eggs or flax eggs
• ¼ cup melted coconut oil or light butter
• 1 tsp pure vanilla extract + 1 tsp fresh lemon zest
• 1 tsp baking powder, ½ tsp baking soda
• Pinch of sea salt
• Optional: 2 tbsp rolled oats or almond slices for crunchy topping, 1 tbsp lemon juice to toss with blueberries
Instructions
• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners or lightly grease.
• In a large bowl, whisk almond flour, baking powder, baking soda, and salt until lump-free and well combined.
• In another bowl, mix Greek yogurt, maple syrup, eggs, melted coconut oil, vanilla, and lemon zest until smooth and creamy.
• Gently fold wet ingredients into dry until just combined—avoid overmixing for tender, cake-like muffins that stay moist for days.
• Toss blueberries with 1 tbsp lemon juice (prevents sinking and adds brightness), then gently fold into batter.
• Divide batter evenly among muffin cups, filling each about ¾ full. Optional: sprinkle tops with rolled oats or almond slices for texture.
• Bake 18-22 mins until golden, domed, and a toothpick inserted in center comes out clean (a few moist crumbs are okay!).
• Cool 5 minutes in pan, then transfer to a wire rack. Enjoy warm or at room temperature with a dollop of Greek yogurt or a drizzle of honey!
• In a large bowl, whisk almond flour, baking powder, baking soda, and salt until lump-free and well combined.
• In another bowl, mix Greek yogurt, maple syrup, eggs, melted coconut oil, vanilla, and lemon zest until smooth and creamy.
• Gently fold wet ingredients into dry until just combined—avoid overmixing for tender, cake-like muffins that stay moist for days.
• Toss blueberries with 1 tbsp lemon juice (prevents sinking and adds brightness), then gently fold into batter.
• Divide batter evenly among muffin cups, filling each about ¾ full. Optional: sprinkle tops with rolled oats or almond slices for texture.
• Bake 18-22 mins until golden, domed, and a toothpick inserted in center comes out clean (a few moist crumbs are okay!).
• Cool 5 minutes in pan, then transfer to a wire rack. Enjoy warm or at room temperature with a dollop of Greek yogurt or a drizzle of honey!
PREP TIME & NUTRITION :
Prep Time : 10 mins, Cook Time : 20 mins, Total Time : 30 mins, Servings : 12, Calories : 135, Net Carbs: 14g, Fats: 8g, Protein: 6g
Prep Time : 10 mins, Cook Time : 20 mins, Total Time : 30 mins, Servings : 12, Calories : 135, Net Carbs: 14g, Fats: 8g, Protein: 6g
✨ PRO TIPS FOR PERFECT BLUEBERRY MUFFINS:
• Keep blueberries frozen: If using frozen berries, add them straight from the freezer to prevent bleeding and purple batter.
• Don’t overmix: Gentle folding = light, fluffy muffins; overmixing leads to dense, tough results.
• Lemon zest is key: It brightens the blueberry flavor and adds that classic bakery-style freshness.
• Fill muffin cups evenly: Use a cookie scoop for uniform sizing and even baking every time.
• Prevent sticking: Parchment liners make removal effortless and cleanup a breeze.
• Make ahead: Bake muffins up to 3 days ahead; store covered at room temperature. Freeze unbaked batter or baked muffins for up to 1 month—thaw and reheat gently.
• Gluten-free option: Use certified gluten-free oat flour or almond flour blend + ensure baking powder is GF for a safe, delicious treat.
• Vegan swap: Use flax eggs (1 tbsp ground flax + 3 tbsp water), maple syrup, and coconut oil for a completely plant-based version.
• Storage: Keep muffins in an airtight container at room temperature for 2 days or in the fridge for up to 5 days; reheat 15 seconds in microwave for that fresh-baked softness.
• Keep blueberries frozen: If using frozen berries, add them straight from the freezer to prevent bleeding and purple batter.
• Don’t overmix: Gentle folding = light, fluffy muffins; overmixing leads to dense, tough results.
• Lemon zest is key: It brightens the blueberry flavor and adds that classic bakery-style freshness.
• Fill muffin cups evenly: Use a cookie scoop for uniform sizing and even baking every time.
• Prevent sticking: Parchment liners make removal effortless and cleanup a breeze.
• Make ahead: Bake muffins up to 3 days ahead; store covered at room temperature. Freeze unbaked batter or baked muffins for up to 1 month—thaw and reheat gently.
• Gluten-free option: Use certified gluten-free oat flour or almond flour blend + ensure baking powder is GF for a safe, delicious treat.
• Vegan swap: Use flax eggs (1 tbsp ground flax + 3 tbsp water), maple syrup, and coconut oil for a completely plant-based version.
• Storage: Keep muffins in an airtight container at room temperature for 2 days or in the fridge for up to 5 days; reheat 15 seconds in microwave for that fresh-baked softness.