Low Carb Greek Yogurt Blueberry Muffins
Deliciously fluffy muffins bursting with fresh blueberries, perfect for a low-carb breakfast or snack.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Carb
Ingredients
Scale
- 4 eggs
- ½ cup plain Greek yogurt
- 1 tsp vanilla extract
- 3 cups almond flour
- ⅔ cup Swerve sweetener
- 1 tbsp baking powder
- 1+ cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with 12 paper baking cups.
- In a large bowl, whisk the eggs until they are well beaten.
- Add the Greek yogurt, vanilla extract, and Swerve sweetener to the bowl, stirring until fully combined.
- Gradually fold in the almond flour and baking powder. Mix until the batter is smooth and free from lumps.
- Gently stir in 1 cup of fresh blueberries, being careful not to mash them.
- Evenly distribute the batter into the muffin cups, adding extra blueberries on top if desired.
- Bake for 20-25 minutes, or until the muffins are golden brown and firm to the touch.
- Allow the muffins to cool for at least 10 minutes before removing them from the pan.
Notes
Ensure your ingredients are at room temperature for better texture. Don’t overmix the batter to avoid dense muffins.
Find it online: https://breakfastrecip.com/low-carb-blueberry-muffins/