Ingredients:
• 1½ cups almond flour
• ½ tsp baking soda
• ½ tsp salt
• 2 tbsp poppy seeds
• ½ cup sugar or sugar substitute
• ½ cup Greek yogurt
• ¼ cup oil
• 1 egg
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• ½ cup blueberries (swirled or folded in)
Instructions:
• Preheat oven to 375°F (190°C). Line muffin tin.
• Mix dry ingredients.
• Whisk yogurt, oil, egg, zest, juice in another bowl. Combine all and swirl in blueberries.
• Fill cups ¾ full. Bake 20–22 min. Cool before serving.
Prep: 10 min | Bake: 20–22 min | Servings: 12 muffins