Low Carb Greek Yogurt Blueberry Muffins
Delicious low carb muffins made with Greek yogurt and fresh blueberries, perfect for breakfast and snacks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Greek
- Diet: Low Carb, Vegetarian
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 (190°C). Line a muffin tin with 12 paper baking cups.
- Whisk together the eggs until well-blended in a large bowl.
- Add the Greek yogurt, vanilla extract, and Swerve sweetener, mixing until smooth.
- Gradually add the almond flour and baking powder, stirring until there are no lumps.
- Fold in about a cup of fresh blueberries, leaving some aside for topping.
- Evenly distribute the batter into the muffin cups, filling them almost to the top and topping each with extra blueberries.
- Bake on a lower rack for 20-25 minutes or until golden brown and firm to the touch.
- Allow the muffins to cool in the pan for at least 10 minutes before transferring to a cooling rack.
Notes
Enjoy warm or store in an airtight container for up to three days.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg