My low carb blueberry muffins are made with almond flour and Greek yogurt and loaded with fresh blueberries. They are sugar-free, gluten-free, and keto-friendly. Super soft, fluffy, fruity and perfect for snacks or breakfast with a cup of coffee.
Preheat the oven to 180C/ 350F and line a 12 cup muffin tin with muffin liners.
2 ½ cups Almond flour, ¼ cup Erythritol, 1 tablespoon Baking powder, Pinch of salt
In a mixing bowl, mix the dry ingredients; almond flour, sweetener, salt and baking powder.
3 Eggs, ½ teaspoon Vanilla extract, 140 g Greek style Yogurt
Add vanilla, eggs, and yogurt to the dry ingredients and mix. Then, fold in the blueberries.
½ cup Fresh blueberries
Divide the batter between the prepared muffin cups. Bake for 20-25 minutes.
Notes
To Store: For best results, when you take the muffins out of the oven, put them on a wire cooling rack for 20 minutes and let them cool. When the muffins have cooled entirely, place them in a container with a tight-fitting lid, then keep them in the fridge for daily use. They will last for 5 days. If you do not use them within 5 days from baking, I suggest you freeze them. They will last for 2 months in the freezer.