Description
If you’ve ever searched for blueberry muffin recipes online, you’ve probably stumbled across the viral To Die For Blueberry Muffins — known for their tall muffin tops, juicy blueberries, and sugary-cinnamon crumb topping.
Ingredients
- 1 cup of Almond Flour
- 1/2 cup of Oat Flour
- 1/4 cup of Tapioca Flour
- 1/2 cup of Coconut Sugar
- 2 Teaspoons of Baking Powder
- 1/4 Teaspoon of Baking Soda
- 1/2 Teaspoon of Sea Salt
- Zest of 1 Lemon
- 1/3 cup of Avocado Oil
- 1/2 Plain Greek Yogurt
- 2 Eggs
- 1 Teaspoon of Vanilla Extract
- 1/3 cup of Unsweetened Almond Milk
- 1 1/2 cups of fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin liners or lightly grease with oil.
- In a large bowl, whisk together your dry ingredients: Almond Flour, Oat Flour, Tapioca Flour, Coconut Sugar, Baking Powder, Baking Soda, Sea Salt and Lemon Zest.
- Mix your wet ingredients
In a separate bowl, whisk together: Avocado Oil, Greek Yogurt, Eggs, Vanilla Extract and Unsweetened Almond Milk. - Combine wet and dry mixtures
Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Don’t overmix — a few lumps are okay. - Fold in the blueberries
Gently fold in 1½ cups fresh or frozen blueberries. If using frozen, toss them in 1 tsp flour to prevent sinking and purple streaks. - Fill the muffin tin
Divide the batter evenly into the prepared muffin cups, filling each about ¾ full. - Add optional topping
Sprinkle a mixture of 1 tbsp coconut sugar + ½ tsp cinnamon over the top of each muffin for a light, sweet crunch. - Bake the muffins
Bake in the preheated oven for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. - Cool before serving
Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
1. Always use room temperature ingredients.
Cold yogurt, or almond milk can shock your batter and affect rise. Let them sit out for 15–30 minutes before baking.
2. Toss blueberries in flour before adding.
This helps keep them from sinking to the bottom of the muffins and distributes them evenly throughout the batter.
3. Don’t overmix your muffin batter.
Gently fold until just combined — a few lumps are fine. Overmixing creates dense, rubbery muffins.
4. Use a cookie scoop for even portions.
It makes filling your muffin tin easier and ensures uniform muffin tops and bake time.
5. Bake on the middle rack.
This ensures even heat and helps avoid over-browning on top or underbaking in the center.
6. Let them rest in the pan — but not too long.
Cool for 5 minutes in the pan to set the structure, then transfer to a wire rack to avoid sogginess from steam.
7. Store muffins in an airtight container lined with paper towel.
They’ll stay fresh for 2–3 days at room temp. Add another paper towel on top to absorb moisture.
8. Freeze for later (great for meal prep!).
Cool completely, then wrap muffins in plastic or place in freezer bags in a single layer. They’ll keep for up to 3 months.
9. Reheat like a pro.
Warm frozen muffins in the microwave for 20–30 seconds or pop them in the oven at 300°F for 8–10 minutes to revive that bakery-fresh texture.
10. Add a streusel or sugar topping before baking.
For a bakery-style touch, sprinkle with coconut sugar or make a quick oat streusel for a sweet little crunch on top.
- Prep Time: 10 Minutes
- Cook Time: 22 Minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 195
- Sugar: 10.8 g
- Sodium: 152.8 mg
- Fat: 9.6 g
- Carbohydrates: 16.8 g
- Protein: 4.3 g
- Cholesterol: 32.5 mg