Low Carb Greek Yogurt Blueberry Muffins
Delicious and nutritious low carb muffins made with Greek yogurt and fresh blueberries, perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 4 eggs
- ½ cup plain Greek yogurt
- 1 tsp vanilla extract
- 3 cups almond flour
- ⅔ cup Swerve sweetener (or preferred low-carb sweetener)
- 1 tbsp baking powder
- 1+ cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with 12 paper baking cups.
- Whisk the eggs until well beaten in a large bowl.
- Add the Greek yogurt, vanilla extract, and Swerve sweetener, stirring until fully combined.
- Fold in the almond flour and baking powder; mix until there are no 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 to cool for at least 10 minutes before removing from the pan. Enjoy immediately or store in an airtight container for up to 3 days.
Notes
Serve with a dollop of whipped cream or alongside coffee. Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 185mg
Find it online: https://www.tastysavvy.com/low-carb-blueberry-muffins/