Low Carb Greek Yogurt Blueberry Muffins
Moist, fluffy, and bursting with blueberries—these almond flour muffins are low carb, keto-friendly, and perfect for breakfast or snacking.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Treat
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
4 eggs
½ cup plain Greek yogurt
1 tsp vanilla extract
3 cups almond flour
⅔ cup Swerve sweetener (or other keto sweetener)
1 tbsp baking powder
1+ cups fresh blueberries (reserve some for topping)
Instructions
Preheat oven to 375°F. Line a 12-cup muffin tin with paper baking cups.
In a large bowl, whisk the eggs. Add Greek yogurt, vanilla extract, and sweetener. Mix until smooth.
Add almond flour and baking powder. Mix well until fully combined.
Gently fold in about 1 cup of fresh blueberries. Reserve a few for topping.
Divide the batter evenly among the 12 muffin cups, filling each nearly full.
Top each muffin with a few of the reserved blueberries.
Bake on a lower oven rack for 20–25 minutes, or until muffins are golden and firm to the touch.
Cool in the pan for at least 10 minutes before removing. Enjoy fresh or store in an airtight container for up to 3 days.
Notes
Use parchment liners or lightly grease the cups to prevent sticking.
For extra sweetness, sprinkle a touch of keto-friendly sweetener on top before baking.
Muffins freeze well — thaw overnight or microwave for a quick snack.
