Easy Almond Flour Blueberry Muffins Recipe

Almond flour makes for surprisingly moist and delicious pastries of all sorts! Add a little bit of greek yogurt and low carb sweetener, and you’ve got yourself some tasty and healthy muffins your entire family can enjoy.

These low carb muffins are wonderful for a quick breakfast when you’re running out the door as well as snacking throughout the day when you’re craving a sweet treat that you don’t want to feel guilty about.

Ingredients

Name: Low Carb Greek Yogurt Blueberry Muffins
Prep time: 5 min
Cook time: 25 min
Ingredients: 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

4 eggs
½ cup plain greek yogurt
1 teaspoon vanilla extract
3 cups almond flour
⅔ cup Swerve sweetener
1 tablespoon baking powder
1+ cups fresh blueberries

How To Make The Best Keto Blueberry Muffins With Almond Flour & Plain Greek Yogurt

Made with just a few basic pantry staples, these delicious muffins are quick to prepare in a muffin tin with ingredients you probably already have at home if you’re on a low carb diet.

Step 1In a large bowl, whisk together the eggs and then add the greek yogurt, vanilla extract, and sweetener. Mix until well combined.

Step 2Add the almond flour and baking powder to the bowl and mix until well combined. Dump in about a cup of fresh blueberries and gently stir them into the batter.

Step 3Line a regular size muffin tin with paper baking cups and evenly distribute the batter. If you don’t have baking cups, I recommend generously greasing the pan. I also like to place a few extra blueberries on top!

Step 4Bake in a 375° F oven on one of the lower racks for 20-25 minutes or until the muffins are golden brown and firm to the touch.

Step 5Allow the hot muffins to cool on the counter for at least 10 minutes before removing from the pan. Enjoy immediately or store in an air tight container for up to 3 days.

So yummy and easy to make! I like to add a heaping knife full of butter to make these warm muffins extra indulgent. They would also be delicious with a bit of cream cheese! You can never have too much fat on a keto diet, right? 🙂

Print Recipe

Low Carb Greek Yogurt Blueberry Muffins

A deliciously moist and healthy recipe made with almond flour! If you're looking for easy keto snacks to make, you've got try this yummy muffin recipe. They make for a wonderful quick breakfast when you're running out the door as well as after-dinner treats when you're craving something sweet.

Prep Time5

Cook Time25

Course: Breakfast, Snack, treat

Keyword: almond flour, easy snacks, keto friendly, low carb, quick breakfast, yogurt

Servings: 12 muffins

Ingredients

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 oven to 375° F and line a muffin tin with 12 paper baking cups.
In a large bowl, whisk together the eggs and then add the greek yogurt, vanilla extract, and sweetener. Mix until well combined.
Add the almond flour and baking powder to the bowl and mix until well combined.
Dump in about a cup of fresh blueberries and gently stir them into the batter. Reserve some of your blueberries to top the muffins with later.
Evenly distribute the batter between the baking cups, filling them up almost full. Top each one with a few extra blueberries if you'd like.
Bake on one of the lower racks for 20-25 minutes or until the muffins are golden brown and firm to the touch.
Allow the hot muffins to cool on the counter for at least 10 minutes before removing from the pan. Enjoy immediately or store in an air tight container for up to 3 days.