Description

These soft and fluffy muffins combine almond flour, blueberries, and Greek yogurt for a naturally gluten free and protein packed breakfast or snack. They bake up moist and tender with minimal sugar and simple pantry ingredients.

Ingredients

Scale

2 cups almond flour

1 1/2 teaspoons baking powder

1/4 teaspoon sea salt

3 large eggs

3/4 cup plain Greek yogurt

1/3 cup honey or maple syrup

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries

optional add-ins: 1/4-1/2 cup chopped almonds or lemon zest

Instructions

1. Preheat oven to 350 °F (175 °C) and line a 12-cup muffin pan with liners or grease it lightly

2. Whisk together almond flour, baking powder, and salt in a large bowl

3. In another bowl, whisk eggs, Greek yogurt, honey or maple syrup, and vanilla extract until smooth

4. Pour the wet ingredients into the dry ingredients and fold until just combined

5. Gently fold in the blueberries

6. Divide the batter evenly into the muffin cups and bake for 18–22 minutes until the tops are golden and a toothpick comes out clean

7. Let the muffins cool in the pan for five minutes, then transfer to a wire rack to cool completely

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: breakfast
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 muffin
Calories: 185
Sugar: 6
Sodium: 180
Fat: 12
Saturated Fat: 1
Unsaturated Fat: 11
Trans Fat: 0
Carbohydrates: 10
Fiber: 2
Protein: 7
Cholesterol: 45

Keywords: healthy almond flour blueberry muffins, gluten free muffins, protein packed muffins, yogurt muffins, greek yogurt recipes