Almond Flour Blueberry Muffins

Healthy Almond Flour Blueberry Muffins are tender, fluffy and naturally gluten free! Made with almond flour, Greek yogurt, and sweetened with maple syrup they are perfect for a grab and go breakfast or snack.

Eggs Maple syrup or honey Greek yogurt Pure vanilla extract Baking powder Baking soda Salt Orange or lemon zest, optional Almond flour Fresh or frozen blueberries Cooking spray

Ingredients You Need

Preheat oven to 350°F. Line 12 muffin tin with parchment paper muffin liners and spray with cooking spray. Then, in a large bowl, add eggs, maple syrup, yogurt, vanilla extract, baking powder, baking soda and salt. Whisk well until combined.


Add almond flour (make sure to level the top with a knife and do not pack) and stir gently with spatula until well mixed.


In a small bowl, combine blueberries with 1 tbsp of almond flour and stir to coat evenly (this prevents them from sinking).


Add blueberries to the bowl with batter and give a few gentle stirs just enough to combine.


Using an ice cream scoop, divide batter between the  openings of the muffin tin. Bake for 20 minutes on the middle rack or until toothpick inserted in the center comes out clean.


Remove from the oven, let cool for 15 minutes and enjoy.


Store muffins at room temperature for 2-3 days or within the refrigerator for 5 days. As they’re quite moist, I’ve found they store better when loosely covered rather than in an airtight container.


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