Description
Delicious and healthy Keto Blueberry Muffins made with almond flour, Greek yogurt, and sweetened with Swerve, perfect for a low-carb, gluten-free breakfast or snack.
Ingredients
Scale
Wet Ingredients
- 4 eggs
- 1/2 cup Greek yogurt
- 1 tsp vanilla extract
Dry Ingredients
- 3 cups almond flour
- 2/3 cup Swerve sweetener
- 1 tbsp baking powder
Other
- 1 cup blueberries
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the muffins evenly.
- Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners to prevent sticking and for easy removal after baking.
- Mix Wet Ingredients: In a mixing bowl, whisk together eggs, Greek yogurt, vanilla extract, and Swerve sweetener until the mixture is smooth and well combined.
- Add Dry Ingredients: Gradually add almond flour and baking powder to the wet ingredients and stir until the batter is smooth and uniform.
- Fold in Blueberries: Gently fold in the blueberries to the batter to avoid breaking them and retain their shape and juiciness.
- Fill Muffin Cups: Evenly divide the batter among the 12 muffin cups, filling each about three-quarters full.
- Bake the Muffins: Bake for approximately 25 minutes, or until the muffins are golden brown on top and firm to the touch.
Notes
- Make sure to use fresh or frozen blueberries; if frozen, do not thaw before folding them into the batter to prevent discoloring.
- Do not overmix the batter after adding blueberries to keep the muffins light and fluffy.
- Check muffins at the 20-minute mark; oven times may vary.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack for cooling completely.
