Mixed Berry Almond Meal Muffins

These almond-meal muffins combine full-fat yogurt, eggs, vanilla, and blueberries, raspberries, or a mixture of both. The recipe makes 12 muffins.

Ingredients

• 1¼ cups (300 grams) full-fat plain yogurt
• 3½ cups (350 grams) almond meal, coarse almond flour, or ground almonds
• 6 medium eggs or 5 large eggs
• 4 tablespoons butter, melted
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• ½ cup (100 grams) blueberries, raspberries, or a mixture
• 3–4 tablespoons granulated sweetener, to taste
• Paper muffin liners or grease for a silicone mold

Instructions

1. Preheat the oven to 180°C (356°F).
2. Line a 12-cup muffin pan with paper liners, or grease a 12-cavity silicone mold.
3. Mix the yogurt, eggs, vanilla, and melted butter until well combined.
4. Add the almond meal, baking powder, and sweetener. Mix until combined.
5. Gently fold in the berries, reserving a few for the tops.
6. Divide the batter among the 12 cavities and add the reserved berries on top.
7. Bake for about 25 minutes, until the tops are browned, a knife inserted in a center comes out clean, and the centers reach 160°F (71°C).

Yield

Makes 12 muffins.