Description
Low Carb Greek Yogurt Blueberry Muffins are deliciously moist and healthy, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup Greek yogurt
- 1/2 cup fresh or frozen blueberries
- 2 large eggs
- 1/4 cup sweetener of choice (e.g., erythritol, stevia)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine the almond flour, sweetener, baking powder, and salt. Mix well.
- In a separate bowl, whisk together the Greek yogurt, eggs, and vanilla extract until fully combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Gently fold in the blueberries, distributing them evenly throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store muffins in an airtight container for up to 3 days.
- These muffins freeze well for up to 3 months.
- Prep Time: 10
- Cook Time: 25
- Category: Muffins
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg