Blueberry Greek Yogurt Muffins
These Blueberry Greek Yogurt Muffins are incredibly moist, soft and fluffy. Made with gluten-free flours, fresh blueberries, coconut sugar, and plain Greek yogurt. A healthy and nutritious option for a quick and easy breakfast or snack. These muffins are so good, easy to make and great for meal prep!
Ingredients
- 2 cups blanched almond flour
- 2 tbsp tapioca flour
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp pink sea salt
- 2 eggs
- 1/2 cup plain Greek yogurt + 2 tbsp
- 2 tbsp maple syrup
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 cup fresh blueberries
Instructions
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Preheat oven at 400 degrees F. Line a 12 muffin tin pan with parchment muffin liners. Melt butter by microwaving for 45 seconds to a minute and set side.
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In a large mixing bowl, combine dry ingredients; almond flour, tapioca flour, baking powder, baking soda, salt and coconut sugar. Whisk together until all ingredients are well incorporated.
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In a separate large mixing bowl, combine wet ingredients; eggs, Greek yogurt, maple syrup, melted butter, and vanilla extract. Whisk together until all ingredients are well combined.
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Pour wet ingredients into dry ones. Whisk all ingredients together forming a batter. Once batter is formed and there aren't any flour streaks, fold in blueberries. Use an ice cream scooper or spoon to scoop batter into each muffin pan. Filling each about 2/3 of the way up. You don't want to fill to the top or overfill because the muffins will rise in the oven and this will cause them to overflow.
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Place muffin pan in preheated oven and bake for 22 minutes.
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Remove muffins from the oven and allow them to cool-down for a couple of minutes. Once the muffin liners are cool enough to handle, carefully remove muffins from the pan and place on a cooling rack. Allow muffins to cool down for at least 10 minutes.
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These muffins are amazing warm and right out of the oven! Place any leftover muffins in an airtight container once they have completely cooled-off. Keep refrigerated for up to 7 days for best taste. Freeze in a freezer friendly container or bag and freeze for up to 3-4 months.
Recipe Notes
Tips and Substitutions:
- Preheat oven and use a thermometer- This ensures the oven is the correct temperature.
- Do not fill muffins all the way to the top- As they rise in the oven, they will overflow. Fill each muffin about 2/3 up.
- Mix dry ingredients and wet ingredients separately- This will make it easier for both to combine and form a batter without having to over mix it.
- When muffins are ready to come out of the oven, open the oven slowly- This will allow the heat to slowly scape the oven and reduce the chances of the muffins flattening.
- Make sure to transfer muffins to a cooling rack- So that they can cool on the inside and not continue baking. You want nice and moist muffins!
- It's normal for the muffins to appear dark- This doesn't mean that they are burnt. The darker shade comes from the coconut sugar. You can always substitute coconut sugar for maple sugar.
- Substitute for maple syrup- You can use honey.
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Substitute for coconut sugar- You can use maple sugar.