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.
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.