Low Carb Greek Yogurt Blueberry Muffins are a delightful combination of rich flavors and healthy ingredients, making them a perfect snack or breakfast option. These muffins are moist, fluffy, and packed with antioxidants from the blueberries, offering a guilt-free indulgence. Plus, they are low in carbs, making them ideal for those following a low-carb or keto lifestyle. Let’s walk through everything you need to know to make these delicious muffins!

Recipe Information

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Difficulty Level: Easy

Nutrition Information

Calories per serving: 120
Protein: 5g
Carbohydrates: 9g
Fat: 6g
Fiber: 3g
Sugar: 1g
Sodium: 200mg

Why Make This Low Carb Greek Yogurt Blueberry Muffins

Why choose these muffins? They are easy to prepare and provide a healthy alternative to traditional muffins, which often contain refined sugars and flours. With Greek yogurt as a key ingredient, these muffins remain moist while reducing carbohydrates and enhancing protein content. The blueberries add natural sweetness and a burst of flavor, making each bite a treat. Perfect for breakfast, as a snack, or even a quick dessert, these muffins will satisfy your cravings without the guilt!

How to Make Low Carb Greek Yogurt Blueberry Muffins

Creating these muffins is simple. Follow each step carefully to ensure your muffins turn out perfectly moist and fluffy.

Ingredients:

1 cup Greek yogurt
2 cups almond flour
1/2 cup sugar substitute (such as erythritol)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1 tsp vanilla extract
1 cup fresh or frozen blueberries

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C) and line a muffin tin with liners. This ensures easy removal and clean-up, making your baking experience more enjoyable.
Step 2: Mixing Wet Ingredients

In a large bowl, mix the Greek yogurt, eggs, and vanilla extract until well combined. The yogurt not only adds moisture but also binds the ingredients together.
Step 3: Mixing Dry Ingredients

In a separate bowl, whisk together the almond flour, sugar substitute, baking powder, baking soda, and salt. This step helps to evenly distribute the leavening agents, ensuring your muffins rise perfectly.
Step 4: Combining Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing, as this can lead to dense muffins. Gently fold in the blueberries, taking care not to break them.
Step 5: Distributing the Batter

Distribute the batter evenly among the muffin cups. Using an ice cream scoop can help portion out the batter uniformly for even baking.
Step 6: Baking

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. This step is crucial, as it ensures that your muffins are baked through without being dry.
Step 7: Cooling

Allow to cool before serving. This resting time allows the muffins to set and makes them easier to remove from the liners.

How to Serve Low Carb Greek Yogurt Blueberry Muffins

These muffins are delicious served warm right out of the oven, or at room temperature. Pair them with a dollop of Greek yogurt or a sprinkle of cinnamon for added flavor. They make a great breakfast on the go, a snack for your afternoon tea, or even a delightful dessert!

How to Store Low Carb Greek Yogurt Blueberry Muffins

Store your muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week, or freeze for up to 3 months. Simply thaw the muffins before enjoying them, or pop them in the microwave for a quick warm-up.

Expert Tips for Perfect Low Carb Greek Yogurt Blueberry Muffins

Use fresh blueberries for a burst of flavor, but if they aren’t in season, frozen blueberries work just as well. If using frozen, do not thaw them before adding—they will keep your muffins from becoming too soggy.
For added flavor, consider adding a teaspoon of lemon zest to the batter.
Check the muffins a minute or two before the suggested bake time to avoid overbaking.

Delicious Variations

Chocolate Chip Muffins: Substitute half of the blueberries with sugar-free chocolate chips for a sweet twist.
Nutty Muffins: Add 1/2 cup of chopped walnuts or pecans for added crunch and healthy fats.
Cinnamon Swirl: sprinkle a cinnamon and erythritol mixture between muffin layers for an added flavor surprise.

Frequently Asked Questions

Can I use regular flour instead of almond flour?
Yes, but that will increase the carb count significantly. Make sure to use it in a 1:1 ratio, but the muffins may be less moist.
Can I make these muffins vegan?
You can substitute Greek yogurt with a plant-based yogurt and use flax eggs instead of regular eggs (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg).
What can I use as a sugar substitute?
Erythritol is recommended, but you could also try monk fruit sweetener or stevia, adjusting to taste.
What if I don’t have Greek yogurt?
You can use regular yogurt, but be aware that it may slightly alter the texture and moisture of the muffins.
How do I know when the muffins are done?
A toothpick inserted into the center should come out clean or with just a few crumbs.

Conclusion

Low Carb Greek Yogurt Blueberry Muffins are a fantastic, healthy choice for anyone looking to satisfy their sweet tooth without compromising their dietary goals. They’re not only easy to make but also taste sensational, with a lovely balance of moist texture and fruity flavor. So, roll up your sleeves, gather the ingredients, and enjoy the wonderful experience of baking these delicious muffins. Happy baking!