I love this recipe because it’s quick to prepare, uses wholesome low-carb ingredients, and still feels like a treat. The almond flour gives the muffins a dense, satisfying texture, while the Greek yogurt keeps them moist and adds a slight tang. They’re not overly sweet, which makes them ideal for pairing with coffee in the morning or as a mid-afternoon snack. Plus, they’re naturally gluten-free and easy to store.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
eggs
plain Greek yogurt
vanilla extract
almond flour
Swerve sweetener (or other keto-friendly sweetener)
baking powder
fresh blueberries
Directions
I preheat the oven to 375°F and line a muffin tin with 12 paper baking cups.
In a large bowl, I whisk the eggs until smooth, then add the Greek yogurt, vanilla extract, and sweetener, stirring until well combined.
I add the almond flour and baking powder to the bowl and mix until the batter is uniform.
I gently fold in about 1 cup of fresh blueberries, reserving a few to place on top of each muffin.
I divide the batter evenly between the muffin cups, filling them almost to the top, and add a few blueberries to the tops for a pretty finish.
I bake the muffins on one of the lower racks of the oven for 20–25 minutes, until they’re golden brown and firm to the touch.
I let them cool in the pan for at least 10 minutes before serving or storing.
Servings and timing
This recipe makes 12 muffins. It takes about 5 minutes to prep and 25 minutes to bake, so I’ve got a fresh batch of muffins ready in just 30 minutes.
Variations
I’ve swapped blueberries for raspberries or chopped strawberries for variety.
If I want a citrusy twist, I stir in a little lemon zest along with the vanilla extract.
For added texture, I top the muffins with slivered almonds before baking.
I’ve also added a teaspoon of cinnamon to the batter for a warm spice flavor.
For a dairy-free version, I use a plant-based yogurt and it still turns out great.
Storage/Reheating
I store these muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5. They’re delicious cold, but I also reheat them in the microwave for about 15–20 seconds to bring back that fresh-baked feel. They can also be frozen for up to 2 months—just thaw overnight in the fridge or microwave briefly before eating.
FAQs
Can I use frozen blueberries?
Yes, I’ve used frozen ones in a pinch. I add them straight from the freezer without thawing to prevent the batter from getting too wet.
Are these muffins keto?
Yes, with almond flour and a keto-friendly sweetener like Swerve, they’re low in carbs and fit into most keto plans.
Can I use a different sweetener?
Definitely. I’ve tried other low-carb sweeteners like monk fruit or erythritol blends and they work just as well—just be sure to adjust to taste.
Why do I bake these on a lower rack?
Placing the muffins on a lower rack helps the bottoms and sides cook through without over-browning the tops too quickly.
Can I make mini muffins with this recipe?
Yes, I just reduce the baking time to about 12–15 minutes and check for doneness early. They make great bite-sized snacks.
Conclusion
These low carb Greek yogurt blueberry muffins are a simple, satisfying treat that I can feel good about eating any time of day. Moist, flavorful, and easy to make, they’re one of my favorite ways to enjoy something sweet without the sugar crash. Whether I grab one for breakfast or enjoy one as dessert, they never last long in my kitchen.
