Low Carb Greek Yogurt Blueberry Muffins
Indulge in the delightful taste of Low Carb Greek Yogurt Blueberry Muffins, perfect for breakfast or a mid-afternoon snack. These moist muffins are made with almond flour, making them an ideal choice for those following low-carb and gluten-free diets. Packed with fresh blueberries and protein-rich Greek yogurt, they deliver both flavor and nutrition in every bite. With their simple preparation, you can whip them up quickly, ensuring you have a delicious treat ready to go whenever you need it.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Makes 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
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 and line a muffin tin with paper baking cups.
- In a large bowl, whisk together the eggs, Greek yogurt, vanilla extract, and Swerve sweetener until well combined.
- Add almond flour and baking powder to the wet mixture; stir until just mixed without lumps.
- Gently fold in about one cup of blueberries, reserving some for topping if desired.
- Evenly distribute the batter among muffin cups and add reserved blueberries on top.
- Bake for 20-25 minutes until golden brown and firm to touch.
- Allow muffins to cool for at least 10 minutes before removing from the pan.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 2g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg