Ingredients
Servings: ￩￫
| 1.25 | Cup Almond Flour (or fine meal) |
| 1 | Cup All-purpose Flour |
| 1 | Tsp Baking Powder |
| 1 | Tsp Baking Soda |
| .5 | Tsp Kosher Salt |
| .25 | Cup Turbinado Sugar |
| 2 | Tbsp Honey |
| 2 | Large Eggs |
| 1.25 | Cup Siggi’s Touch of Honey Yogurt |
| 3 | Tbsp Unsalted Butter, room temperature |
| 2 | Tbsp Lemon Zest, finely chopped |
| .25 | Cup Lemon juice, freshly squeeze (approx. one lemon) |
| 2 | Cups Blueberries |
Instructions
Preheat over to 375 degrees. Line muffin pan.
In a large measuring cup, add the flours, baking soda, baking powder, and salt. Mix and set aside.
In a stand mixer with the whisk attachment, or large bowl, combine the sugar and honey. While mixer is on low, add eggs, yogurt, butter, lemon juice and zest.
Slowly add dry ingredients to wet ingredients. Mix until combined. Remove from stand and gently fold in blueberries.
Bake for 15-20 minutes until golden brown on top.
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