GF Blueberry Yogurt Muffins

Here is an idea for a healthy and nutritious breakfast that may seem sinful:  blueberry muffins made with almond flour, yogurt, and blueberries. These muffins are delicious and very easy to make. While this recipe is ideal for people who want to avoid grains and sugar, it will also satisfy people with no dietary restrictions. You can enjoy these muffins with your morning coffee or tea, whether you are at home, in the car, or in the office. They are also perfect for traveling, as they don’t require refrigeration.

Preparation time: 10 minutes
Baking time: 45-50 minutes
Yields: 9 big muffins


2 cups almond flour
½ cup Xylitol (or cane sugar or coconut sugar)
1 tsp baking powder (or ½ tsp baking soda and ½ tsp cream of tartar)
2 eggs
½ cup plain yogurt (cow or goat)
Lemon zest from one lemon (optional)
1 tbsp vanilla extract
1½ cup blueberries (fresh or frozen)


Preheat oven to 300F/150C.

Mix together flour, sugar, and baking powder.

Add eggs, yogurt, vanilla extract, and lemon zest and mix.

Add blueberries to the batter and mix. The batter will turn purple – that’s expected.

Place 9 large muffin paper-cups in a large muffin pan.

Use large spoon or an ice-cream scooper to place batter in the pan – About 1/3 of a cup for each.

Bake for 45-50 minutes or until top is firm when you press against it.

Store covered in room temperature for up to 3 days or keep in refrigerator for up to a week.