Description
Delicious, moist, and healthy muffins packed with blueberries and made with Greek yogurt, perfect for a low-carb lifestyle.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix the Greek yogurt, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the almond flour, sugar substitute, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
- Distribute the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Notes
Use fresh blueberries for the best flavor, or frozen, but do not thaw them. For added flavor, consider adding lemon zest.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 100mg