2 cups fine organic almond flour

¼ tsp salt

½ tsp baking powder

Zest of 1 lemon

¼ cup plain nonfat Greek yogurt (or use olive or avocado oil as a dairy‑free alternative)

¼ cup organic maple syrup

Monk fruit sweetener to taste (optional, for extra sweetness)

3 large organic eggs

½ cup fresh blueberries

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Preheat your oven to 350 °F (175 °C) and line a muffin tin with liners.

In a large bowl, whisk together the almond flour, salt, baking powder, lemon zest, and monk fruit sweetener (if using).

Add Greek yogurt (or oil), maple syrup, and eggs to the bowl; stir until the batter is smooth and well combined.

Gently fold in the fresh blueberries.

Spoon the batter evenly into the prepared muffin cups.

Bake for 15–20 minutes, or until the muffins are set and lightly golden on top.

Remove from the oven and allow the muffins to cool for a few minutes before serving.