Almond Flour Blueberry-Yogurt Muffins
About this Recipe
These muffins have a wonderful texture made with almond flour. The Greek yogurt give them a nice protein boost, making them great for breakfast served with a side of yogurt or eggs. They also make a tasty midday snack and freeze well for later.
Why Almond Flour?
- Moisture Absorber – it retains more fat and less starch than regular flour, so it retains moisture resulting in soft, tender baked goods.
- Gluten-Free – it is naturally gluten-free, so it is suitable for anyone avoiding gluten.
- Crumbly Texture – it creates a soft, delicate crumb in baked goods, making it perfect for muffins and cakes.
- Nutrient Dense — it is a good source of magnesium, fiber and protein.
Almond Flour Blueberry Muffins are a perfect way to meal prep breakfasts, snacks or healthier desserts for the week, and they have some added protein with no refined sugar.
What are Almond Flour Blueberry Muffins?
Simply put, these muffins are basically really delicious blueberry muffins that happens to be gluten-free, lower in carbs and higher in protein and nutrients! They are perfect for batch prepping, because they freeze and store well. Personally, I love having one as a midday snack or grilled with a little butter and a side of yogurt for breakfast.
How to make Almond Flour Blueberry Muffins?
It’s a very easy recipe and requires only 10 minutes to prep. You just need to mix together the wet ingredients, mix together the dry ingredients and then combining the two. It really is that easy! I personally like making these with meal prep on a Sunday, often times doubling the recipe.
What you’ll need:
- Almond flour – blanched almond flour, not almond meal, is what we want, which is relatively easy to find in most grocery stores or on Amazon.
- Tapioca starch – this helps to create structure and texture for the muffin, but you could substitute with protein powder or AP flour (see tips below).
- Baking powder – leavening agent.
- Eggs – binding agent for the muffins. I have not had luck here with egg replacements.
- Greek yogurt – adds a nice buttermilk flavor to complement the blueberries.
- Maple syrup – unrefined sweetener and my personal favorite, but you could also use honey.
- Vanilla – for flavor!
- Salted butter – we use a little butter for added flavor and texture, but coconut oil would also work.
- Blueberries – fresh or frozen, but I typically use frozen to make it easy to have blueberries on hand.
How to enjoy Almond Flour Blueberry Muffins?
Personally, I love enjoying these muffins heated in a griddle with a little butter or cream cheese with breakfast–they remind me of the blueberry pancakes that my mom and I used to make. However, they are perfect on their own and no need to be fancy. I love them as a grab and go snack throughout the day, and my husband loves them packed in his lunch box. They are great to freeze for later and freeze well for up to 3 months.
Tips:
- If you want to substitute the tapioca starch for something else, you can easily swap it for cornstarch, potato starch, arrowroot flour, or rice flour. You can also use a regular or gluten-free AP flour. If you want added protein, substituting with a plant-based protein powder also works!
- I highly recommend allowing the muffins to cool completely, as almond flour can be delicate when it is warm. Be sure to cool before slicing.
- To freeze, I either wrap them in plastic wrap or freeze them in reusable ziplock bags, making sure to get rid of the air.
Almond Flour Blueberry-Yogurt Muffins
Ingredients
- 1 3/4 cup almond flour
- 1/4 cup tapioca starch
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup Greek yogurt
- 1/4 cup maple syrup
- 1 tsp vanilla
- 2 tbsp salted butter, melted
- 1 cup blueberries
Instructions
- Preheat the oven to 350. Line a muffin tin with 6 muffin liners.
- Mix together the dry ingredients. Add the almond flour, tapioca starch, baking powder and salt to a large mixing bowl and whisk to combine. Set aside.
- In a separate mixing bowl, mix together the wet ingredients. Add the eggs, yogurt, maple syrup, vanilla and the butter. Whisk until smooth.
- Next, add the wet ingredients to the dry ingredients and whisk until a batter forms. Add the blueberries and carefully fold them into the batter.
- Fill the muffin tins, dividing th mixture amongst the 6 liners. Bake them for 25-30 minutes, until a toothpick comes out clean.
Notes
*fresh or frozen blueberries work, but I typically use frozen for convenience
*allow the muffins to cool completely, as almond flour is delicate when warm
*freeze these muffins individually in freezer-friendly bags or plastic wrap for up to 3 months
