Description

These moist muffins combine almond flour and Greek yogurt for a protein-packed breakfast or snack. Bursting with blueberries, they deliver balanced macros without sacrificing flavor.

Ingredients

Scale

2 cups almond flour

3/4 cup plain Greek yogurt

2 large eggs

3 tablespoons honey or maple syrup

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh or frozen blueberries

1 tablespoon coconut oil or melted butter

optional 1 tablespoon flaxseed meal or chia seeds

Instructions

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tray

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

3. In another bowl, whisk eggs, Greek yogurt, honey, vanilla extract, and coconut oil until smooth

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

5. Gently fold in blueberries, coating them with flour to prevent sinking

6. Spoon batter into liners, filling each about three quarters full

7. Bake for 18–22 minutes or until a toothpick comes out clean

8. Cool in the pan for 5 minutes before transferring to a wire rack

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210
Fat: 12
Carbohydrates: 15
Fiber: 4
Protein: 10

Keywords: high-protein blueberry muffins, almond flour muffins, greek yogurt muffins, healthy baking, macro friendly baking, protein muffin recipes