Description
Deliciously moist and fluffy Keto Low-Carb Almond Flour Yogurt Blueberry Muffins perfect for a healthy breakfast or snack. These muffins are grain-free, naturally sweetened, and packed with fresh blueberries, making them ideal for anyone following a ketogenic or low-carb lifestyle.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs
- ½ cup Greek yogurt
- 2 tablespoons melted butter
- 2 tablespoons sweetener of choice (such as erythritol or stevia)
- 1 teaspoon vanilla extract
Add-ins
- ½ cup fresh blueberries
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and ease cleanup.
- Combine dry ingredients: In a medium bowl, whisk together the almond flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt.
- Mix wet ingredients: In a separate bowl, whisk the eggs, Greek yogurt, melted butter, sweetener, and vanilla extract until the mixture is smooth and well combined.
- Combine wet and dry mixtures: Pour the dry ingredients into the wet ingredients and gently mix until just combined. Take care not to overmix to keep the muffins tender. Then, fold in the fresh blueberries gently to avoid breaking them up.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake the muffins: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps to settle the muffins and makes them easier to remove from the liners.
Notes
- You can substitute fresh blueberries with frozen ones, but do not thaw them to prevent the batter from turning purple.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, replace Greek yogurt with coconut yogurt and butter with coconut oil.
- Sweetener choice can be tailored to your diet preferences; erythritol or stevia are preferred keto-friendly options.
