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Sheri Burke

Sheri's Blueberry Almond Mini Muffins

Print Recipe
Cook Time 30 minutes
Servings: 12 servings
Calories: 183
Ingredients Method Notes

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)

Method
 

  1. Preheat the oven to 325°F (160°C). Grease or line a mini muffin tray or use a mini silicone muffin tray.
  2. In a small mixing bowl, whisk together the almond flour, baking powder, baking soda, and salt.
  3. 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.
  4. 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