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Low Carb Greek Yogurt Blueberry Muffins

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Deliciously wholesome low carb muffins made with Greek yogurt and blueberries, perfect for breakfast or a snack.

Ingredients

Scale
  • 4 eggs
  • ½ cup plain Greek yogurt
  • 1 tsp vanilla extract
  • 3 cups almond flour
  • ⅔ cup Swerve sweetener
  • 1 tbsp baking powder
  • 1+ cups fresh blueberries

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Mix the wet ingredients in a large bowl: crack the 4 eggs and whisk, then add ½ cup Greek yogurt and 1 tsp vanilla extract. Mix until creamy.
  3. Combine the dry ingredients in another bowl: whisk together 3 cups almond flour, ⅔ cup Swerve sweetener, and 1 tbsp baking powder.
  4. Combine the wet and dry ingredients, stirring gently until well combined.
  5. Fold in the blueberries gently with a spatula.
  6. Prepare the muffin tin by lining it with paper liners or greasing each cup.
  7. Scoop the batter into each muffin cup until about ¾ full.
  8. Bake for 20-25 minutes or until a toothpick comes out clean.
  9. Cool in the pan for a few minutes before transferring to a wire rack.

Notes

Serve warm with butter or Greek yogurt spread on top. Try variations like adding lemon zest, nuts, or chocolate chips.

Nutrition

Keywords: low carb, muffins, blueberry, healthy snacks, Greek yogurt

Find it online: http://ivoryapron.com/low-carb-greek-yogurt-blueberry-muffins/