Low Carb Greek Yogurt Blueberry Muffins
These Low Carb Greek Yogurt Blueberry Muffins feature a tender crumb made with almond flour and Greek yogurt, studded with fresh blueberries and sweetened with a low-carb alternative. Perfect for meal prep, quick breakfasts, or a guilt-free dessert that fits any low-carb lifestyle.
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Servings: 12 servings
Ingredients
- 4 eggs room temperature for better blending
- ½ cup plain Greek yogurt full-fat works best for richness
- 1 teaspoon vanilla extract
- 3 cups almond flour finely ground for a smoother texture
- ⅔ cup Swerve sweetener or your preferred sugar substitute
- 1 tablespoon baking powder aluminum-free if possible
- 1 to 1.5 cups fresh blueberries divided between batter and topping
Instructions
- Combine wet ingredients: In a medium bowl, whisk together the eggs, Greek yogurt, and vanilla extract until smooth and well combined, about 1 minute.
- Mix dry ingredients: In a separate large bowl, whisk together the almond flour, Swerve sweetener, and baking powder until there are no lumps, about 2 minutes.
- Fold together: Pour the wet mixture into the dry ingredients and fold gently until just combined, about 1 minute, being careful not to overmix.
- Add blueberries: Fold in 1 cup of fresh blueberries into the batter, reserving the remaining berries for topping, about 30 seconds.
- Preheat and prepare: Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners or grease it well.
- Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full, about 2 minutes.
- Top with berries: Place 2 to 3 reserved blueberries on top of each muffin, pressing them gently into the batter.
- Bake: Bake for 22 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.