Description
Indulge in the delightful flavors of Low Carb Greek Yogurt Blueberry Muffins, a perfect blend of health and taste. These muffins are moist, fluffy, and packed with protein thanks to the Greek yogurt and almond flour. Fresh blueberries add natural sweetness, making them an ideal choice for breakfast, snacks, or even a light dessert. With just a handful of ingredients and quick preparation time, you can whip up these guilt-free treats that fit perfectly into your low-carb lifestyle. Enjoy them fresh out of the oven or store them for on-the-go nourishment!
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 until combined. Add Greek yogurt, vanilla extract, and Swerve sweetener; mix until smooth.
- Stir in almond flour and baking powder until well combined to form a thick batter.
- Gently fold in about one cup of fresh blueberries, reserving some for topping.
- Fill each muffin cup almost full with batter and top with remaining blueberries.
- Bake for 20-25 minutes until golden brown and firm to touch.
- Allow cooling on the counter for at least 10 minutes before serving.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 185mg