Baking · Cakes & muffins

Blueberry Almond Yogurt Muffins

Soft almond muffins with whole blueberries, yogurt and a little vanilla.

By CarbPortion · AI-assisted recipe

Cakes & muffins

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Prep: 15 min
Cook & rest: 35 min
Total: 50 min
Servings: 10
Method: Oven

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Original recipe: 10 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

For part of a raw egg, beat it first, then weigh the amount you need.

FOR 10 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Almondsfinely ground220 g
BlueberriesRaw150 g
Eggbeaten150 g
Greek yogurtPlain, whole milk160 g
Buttermelted and cooled45 g
Granulated sugarGranulated45 g
Baking powderDouble-acting, sodium aluminum sulfate8 g
Vanilla extractPure extract5 g
SaltTable salt1.5 g

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STEP BY STEP

Let’s make it.

Heat the oven to 350°F (175°C). Line 10 muffin cups. Mix the almond meal, baking powder and salt.
Whisk the eggs, yogurt, melted butter, sugar and vanilla until combined.
Fold the dry mixture into the wet ingredients, then gently fold in the blueberries. Divide the batter evenly among the lined cups.
Bake for 23–28 minutes until the tops are set and a skewer pushed into the crumb, away from a berry, comes out without raw batter.
Cool in the tin for 5 minutes, then move to a rack. Divide into 10 servings.

Kitchen notes

If using frozen blueberries, add them straight from the freezer and allow a little extra baking time. The sugar is included in the nutrition.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 12.5 g
Fiber: 3.1 g
Carbs − fiber: 9.3 g
Protein: 8.1 g
Fat: 16.9 g
Energy: 224 kcal

Calculated from USDA ingredient records, divided into 10 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Blueberry Almond Yogurt Muffins

For 10 servings

Fruit & berries

BlueberriesRaw150 g

Eggs & dairy

EggRaw, whole, without shell150 g
Greek yogurtPlain, whole milk160 g

Oils & fats

ButterUnsalted45 g

Herbs & spices

SaltTable salt1.5 g

Nuts & seeds

AlmondsPlain220 g

Sauces & pantry

Baking powderDouble-acting, sodium aluminum sulfate8 g
Granulated sugarGranulated45 g
Vanilla extractPure extract5 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/blueberry-almond-yogurt-muffins/

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