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Mom’s Blueberry Muffins

Makes 24 mini-muffins, or about 10 regular size

  • 2 ½ cups almond flour
  • 4 tablespoons butter melted, or canola oil
  • 1 teaspoon baking soda
  • ¼  teaspoon salt
  • ¼ teaspoon nutmeg
  • 1/3 cup honey – local is best
  • 1 teaspoon pure vanilla extract
  • 1/3 cup plain, non-fat Greek yogurt
  • 2 eggs
  • 1 cup fresh blueberries
  1. Preheat oven to 325 F. 
  2. Line 2 mini-muffin (can make regular size, too) pans with muffin liners or grease the muffin tins. 
  3. Place all the ingredients, except the blueberries, in a food processor and process until well mixed.  Fold in the blueberries.  Pour the mixture into the muffin pans.
  4. Bake for 15 to 20 minutes (may take longer depending upon size), or until toothpick inserted comes out clean.