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Looking down at three blueberry muffins on a plate, each topped with a few whole blueberries and a sprinkle of almond flour.

Low Carb Greek Yogurt Blueberry Muffins

Almond flour and Greek yogurt create moist, low carb blueberry muffins with 4g net carbs each. Ready in 40 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Chill Time 10 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 servings

Ingredients
  

  • 4 large eggs
  • 1/2 cup plain Greek yogurt
  • 1 tsp vanilla extract
  • 3 cups almond flour 336 g
  • 2/3 cup Swerve sweetener 133 g
  • 1 tbsp baking powder
  • 1+ cups fresh blueberries

Instructions
 

  • Preheat oven and line tin:

    Set oven to 375°F (190°C). Place 12 paper liners in a muffin tin.

  • Beat eggs and mix wet ingredients:

    Beat eggs in a large bowl. Stir in Greek yogurt, vanilla extract, and Swerve sweetener until smooth.

  • Stir in almond flour and baking powder:

    Mix in almond flour and baking powder until fully incorporated.

  • Fold in blueberries:

    Fold in roughly 1 cup fresh blueberries, holding back a few for the tops.

  • Fill liners and top with berries:

    Evenly distribute batter among the liners, filling them nearly to the top. Add a few reserved blueberries on each muffin.

  • Bake until golden and springy:

    Bake on the lower oven rack for 20-25 minutes until golden and springy to the touch.

  • Cool and serve:

    Let the pan cool on a wire rack for at least 10 minutes before removing muffins. Serve right away or keep in an airtight container up to 3 days.
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