Low Carb Greek Yogurt Blueberry Muffins
Juicy blueberries combined with creamy Greek yogurt create a moist, flavorful treat.
Equipment
- Muffin Tin
- Mixing Bowls
Ingredients
- 4 Eggs
- 0.5 cup Greek Yogurt 120g
- 1 tsp Vanilla Extract
- 3 cups Almond Flour 300g
- 0.67 cup Swerve Sweetener 130g
- 1 tbsp Baking Powder 15g
- 1+ cups Blueberries 150g+
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with 12 paper cups.
- In a large bowl, whisk the eggs thoroughly, then add Greek yogurt, vanilla, and sweetener, mixing until smooth.
- Stir in the almond flour and baking powder until the batter is well combined.
- Gently fold in about a cup of blueberries, saving some for topping later.
- Distribute the batter evenly into the muffin cups, filling nearly to the top.
- Top each muffin with a few reserved blueberries if desired.
- Bake for 20-25 minutes until golden brown and firm.
- Let muffins cool for at least 10 minutes before removing.
- Enjoy immediately or store in an airtight container for up to 3 days.
Notes
Feel free to swap any of the ingredients with your favorite low-carb options. These muffins are versatile and delicious!
