Zesty Blueberry Almond Muffins
Delightful blueberry almond muffins, perfect for breakfast with a hint of lemony zest and nutty almond flavor.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups Almond flour finely ground
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Kosher salt
- 0.75 cup Granulated sugar plus extra for topping
- 1 Zest of 1 lemon
- 0.5 cup Unsalted butter melted
- 1 cup Greek yogurt
- 2 Large eggs beaten
- 1 cup Fresh blueberries washed and dried
- 0.25 cup Sliced almonds for topping
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, mix almond flour, baking powder, baking soda, salt, sugar, and lemon zest.
- In another bowl, whisk together melted butter, Greek yogurt, and beaten eggs until combined.
- Add wet ingredients to the dry ingredients and gently mix until just combined. Fold in blueberries carefully.
- Spoon the batter into the muffin cups to fill them almost to the top. Sprinkle lightly with extra sugar and sliced almonds.
- Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in the tin for a few minutes, then transfer to a cooling rack.
Notes
These muffins can be enjoyed warm or at room temperature. Store in an airtight container for up to 3 days.