Gluten-free Blueberry Muffins (WSJ)
Preheat oven to 425 degrees. Grease 8 cups of a standard muffin pan with extra-virgin olive oil, or use muffin liners.
In large bowl, stir together 2 cups almond flour, or very finely ground blanched almonds, 1/4 cup sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon.
In a small bowl, combine 2 large eggs, 2 TB extra-virgin olive oil, 1 teaspoon vanilla extract, and 2 TB plain yogurt, then stir wet mixture into dry ingredients. (It's OK if there are lumps in the dough.) Use a rubber spatula to fold 1 cup blueberries into the batter.
Spoon batter into muffin pan, filling each cup to just below the brim. Bake 5 minutes, then decrease heat to 350 degrees and continue to cook until tops of muffins are lightly golden and dry to the touch, 15-20 minutes more. Transfer muffins to rack to cool.