Sheri's Blueberry Almond Mini Muffins

Sheri Burke

Print Recipe

Cook Time 30

Servings 12 servings

Calories 183 kcal

Ingredients

2 1/2 Cups Almond Flour
1 1/2 Tsps Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Sea Salt
1 1/4 Cups Plain Greek Yogurt
2 Egg (large)
1/3 Cup Coconut Sugar
1 1/2 Tsps Lemon Juice
3/4 Cup Frozen Blueberries (or fresh)

Instructions

Preheat the oven to 325°F (160°C). Grease or line a mini muffin tray or use a mini silicone muffin tray.
In a small mixing bowl, whisk together the almond flour, baking powder, baking soda, and salt.
In a large mixing bowl, whisk together the yogurt, eggs, sugar, and lemon juice. Gently stir in the dry ingredients until incorporated. Fold in the blueberries.
Transfer the batter to the muffin tray. Bake for 25 minutes, or until golden and a toothpick comes out clean. Enjoy!

Notes

Leftovers: Store in an airtight container for up to three days at room temperature, or freeze if longer.

Serving Size: Serving equals approximately one mini muffin.

More Flavor: Add lemon zest and vanilla extract.

Additional Toppings: Add walnuts, pecans, or sliced almonds.

Almond Flour: This recipe was tested using Bob's Red Mill Almond Flour. Please note that if using another brand of almond flour, results may vary.

Nutrition:

Fat................13g

Carbs..........12g

Fiber............03g

Sugar...........06g

Protein.......08g