My Almond Flour Greek Yogurt Lemon Blueberry Poppyseed Muffins are soft, fluffy, and perfectly balanced with fresh lemon and juicy blueberries in every bite. They’re made with simple, wholesome ingredients but still taste like a bakery-style treat.
They’re gluten free, grain free, high in protein, and naturally sweetened with no refined sugar, which makes them perfect for an easy breakfast or a feel-good snack during the week. They are so perfect for Spring!
This is a spinoff of my popular Almond Flour Orange Muffins. You guys loved this recipe so much, so I wanted to make another fun version with the same base ingredients.
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Equipment You’ll Need
- Mixing bowls (large and medium)
- Whisk
- Spatula
- Muffin tin
- Muffin liners
- Zester or fine grater
- Cooling rack
The Power of Greek Yogurt
Greek yogurt isn’t just a healthy snack—it’s a secret ingredient that makes these muffins incredibly moist and fluffy. Packed with protein, probiotics, and calcium, Greek yogurt adds a rich creaminess while also boosting the muffins’ nutritional profile. It helps balance the slight nuttiness of the almond flour and makes the texture of these muffins extra soft and pillowy.
But Greek yogurt doesn’t only improve texture. It’s slightly tangy, which complements the bright, refreshing flavor of the lemon and enhances the overall taste of the muffins.
Why Choose Almond Flour?
Almond flour is a game-changer in the baking world. Unlike traditional wheat flour, almond flour is naturally gluten-free, making it perfect for those with gluten sensitivities or celiac disease. It’s also lower in carbs and higher in healthy fats and protein, which helps to keep you full longer. Plus, almond flour gives baked goods a moist and tender texture that wheat flour just can’t match. It’s a pantry staple for anyone looking to make their baking healthier without compromising on flavor.
Ingredients:
Muffins:
- 3 eggs (large, organic)
- 1/2 cup maple syrup (organic)
- 1 cup Greek yogurt (plain, organic, nonfat)
- 1 tsp vanilla extract (organic)
- 4 1/2 cups almond flour (organic)
- 1 tbsp poppyseeds
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 lemons (zest of 2 lemons)
- 3/4 cup blueberries (fresh. anywhere from 3/4 cup to a cup – measure with your heart!)
Glaze:
- Juice of 1 lemon
- 1/4 tsp vanilla extract
- Powdered monk fruit, to taste (until you get your desired glaze consistency. You can use any powdered sugar substitute you’d like!)
How To Make Them
- Preheat your oven to 350°F. Line a 12 count standard sized muffin tray with parchment paper muffin liners. Set aside.
- In a large mixing bowl, whisk together the wet ingredients (egg, yogurt, syrup, and vanilla extract).
- Add in the dry ingredients (almond flour, salt, baking powder, baking soda, poppyseeds, and lemon zest). Fold the dry ingredients into the wet. Do not over mix!
- Gently fold in the blueberries.
- Divide the batter among the 12 prepared muffin liners (about 2 heaping cookie scoops worth of batter into each cup). Bake for 22 minutes. Allow to cool for 10 minutes before removing from muffin tin.
- While the muffins are cooling, make your glaze by whisking together the lemon juice, monk fruit, and vanilla extract. Drizzle over your muffins and enjoy!
Dietary Information
These muffins are gluten free, grain free, and refined sugar free. They’re also high in protein thanks to the Greek yogurt and eggs, making them a great balanced option for breakfast or snacks. For dairy free, substitute with a thick plant-based yogurt.
Tips for the Best Results
To ensure your muffins come out perfectly every time, there are a few tips to keep in mind:
- Parchment paper liners are a must. They’ll make it so much easier to remove the muffins without sticking or crumbling.
- Don’t substitute the almond flour—this recipe has been specifically developed for almond flour, and other flours won’t provide the same texture or result.
- What really tops these muffins off – The glaze is crucial to these muffins. The muffins themselves are not super sweet (which is what I love about these) but the glaze creates just the perfect amount of sweetness plus really brings out the lemon flavor.
If You Are Dairy Free
If you are dairy free, you can substitute the Greek yogurt with a thick dairy-free yogurt, such as coconut yogurt. Just make sure it has a similar consistency as Greek yogurt.
FAQ Section
Can I use frozen blueberries?
Yes, just defrost them first to avoid excess moisture.
Why are my muffins dense?
Overmixing or too many blueberries can weigh down the batter.
Can I skip the glaze?
Absolutely, they’re still delicious without it.
How should I store them?
Keep in an airtight container in the fridge for best freshness.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Description
My Almond Flour Greek Yogurt Lemon Blueberry Poppyseed Muffins are soft, fluffy, and perfectly balanced with fresh lemon and juicy blueberries in every bite. They’re made with simple, wholesome ingredients but still taste like a bakery-style treat.
Ingredients
Muffins
Glaze
Instructions
-
Preheat your oven to 350°F. Line a 12 count standard sized muffin tray with parchment paper muffin liners. Set aside.
-
In a large mixing bowl, whisk together the wet ingredients (egg, yogurt, syrup, and vanilla extract).
-
Add in the dry ingredients (almond flour, salt, baking powder, baking soda, poppyseeds, and lemon zest). Fold the dry ingredients into the wet. Do not over mix!
-
Gently fold in the blueberries.
-
Divide the batter among the 12 prepared muffin liners (about 2 heaping cookie scoops worth of batter into each cup). Bake for 22 minutes. Allow to cool for 10 minutes before removing from muffin tin.
-
While the muffins are cooling, make your glaze by whisking together the lemon juice, monk fruit, and vanilla extract. Drizzle over your muffins and enjoy!
Nutrition Facts
Nutrition Facts
Servings 12
Serving Size 1 muffin
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 22.2g35%
- Saturated Fat 1.9g10%
- Cholesterol 54.6mg19%
- Sodium 88mg4%
- Total Carbohydrate 20.1g7%
- Dietary Fiber 4.5g18%
- Sugars 10.8g
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding. Macros can very depending on brands you use.
