These almond-flour muffins combine lemon zest and juice with poppy seeds, Greek yogurt, and blueberries. The blueberries can be swirled or folded into the batter before the muffin cups are filled.
Ingredients
- 1½ cups almond flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons poppy seeds
- ½ cup sugar or sugar substitute
- ½ cup Greek yogurt
- ¼ cup oil
- 1 egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ½ cup blueberries, swirled or folded in
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin.
- In one bowl, mix the almond flour, baking soda, salt, poppy seeds, and sugar or sugar substitute.
- In another bowl, whisk the Greek yogurt, oil, egg, lemon zest, and lemon juice.
- Add the wet mixture to the dry ingredients and stir until combined.
- Swirl or fold the blueberries into the batter.
- Fill the lined muffin cups ¾ full.
- Bake for 20–22 minutes. After 20–22 minutes, check that the center of a muffin has reached 160°F (71°C).
- Cool before serving. The recipe makes 12 muffins.
Mixing Notes
Blend the lemon zest and juice into the wet mixture before it meets the almond flour. After combining the bowls, stir only until no dry pockets remain. Fold the blueberries for fruit distributed throughout, or make a few gentle turns for a more visible swirl.
Allow 10 minutes for preparation and 20–22 minutes for baking. Fill each cup to a similar level so the batch finishes evenly.
