These Keto Low-Carb Almond Flour Yogurt Blueberry Muffins are a perfect treat for anyone following a low-carb or keto diet. Made with almond flour, Greek yogurt, and fresh blueberries, they’re moist, delicious, and satisfy your muffin cravings without the carbs. Whether you’re looking for a quick breakfast or a sweet snack, these muffins are a healthy and indulgent option that’s easy to make.
Why You’ll Love This Recipe
These muffins are the perfect blend of moistness and flavor, thanks to the almond flour and Greek yogurt. The almond flour gives them a light and tender texture while keeping them low-carb and gluten-free. The Greek yogurt adds a creamy richness that complements the fresh blueberries, making every bite a delightful experience. With just a few ingredients, these keto-friendly muffins are the ideal way to enjoy a healthy, sweet snack or breakfast option without any guilt.
Ingredients
- 1 ½ cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ½ cup Greek yogurt
- 2 tablespoons melted butter
- 2 tablespoons sweetener of choice
- 1 teaspoon vanilla extract
- ½ cup fresh blueberries
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together the almond flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, Greek yogurt, melted butter, sweetener, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 12 muffins
Variations
- Add Nuts: For extra texture, fold in some chopped nuts like walnuts or almonds.
- Flavor Variations: Add a teaspoon of cinnamon or nutmeg for a warm, spiced flavor.
- Sweetener Options: Use your favorite low-carb sweetener, such as erythritol, monk fruit, or stevia, to suit your taste.
- Berry Mix: If you prefer other berries, swap the blueberries for raspberries or blackberries.
Storage/Reheating
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week for extended freshness.
- Reheating: If you prefer warm muffins, reheat them in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-7 minutes.
FAQs
1. Can I make these muffins dairy-free?
Yes, you can substitute the Greek yogurt with a dairy-free yogurt alternative and use a plant-based butter substitute.
2. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but be sure to gently fold them into the batter to avoid turning the batter purple.
3. Can I make these muffins vegan?
To make them vegan, you can replace the eggs with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use a non-dairy yogurt.
4. Can I use a different flour instead of almond flour?
Almond flour is the key ingredient in this recipe to keep it low-carb and keto-friendly. Using another flour, such as coconut flour, may require additional adjustments to the recipe.
5. How can I make these muffins sweeter?
You can adjust the sweetness by adding more sweetener to taste. Just be sure to check the sweetness level before baking.
6. How do I keep these muffins moist?
The Greek yogurt and melted butter work together to keep these muffins moist. Make sure not to overbake them to maintain that tender texture.
7. Can I freeze these muffins?
Yes, you can freeze the muffins. Let them cool completely, then store them in an airtight container or freezer bag for up to 3 months. To reheat, just warm them in the microwave or oven.
8. Are these muffins keto-friendly?
Yes, these muffins are keto-friendly because they are made with almond flour and low-carb sweeteners, making them perfect for a low-carb or ketogenic diet.
9. How many carbs are in each muffin?
Each muffin contains approximately 3-4 grams of net carbs, depending on the specific ingredients and sweetener used.
10. Can I add chocolate chips to these muffins?
Yes, you can add sugar-free chocolate chips for an extra treat. Just make sure to adjust the carb count accordingly.
Conclusion
Keto Low-Carb Almond Flour Yogurt Blueberry Muffins are a delicious, moist, and healthy option for anyone following a low-carb or keto lifestyle. Packed with protein from the Greek yogurt and healthy fats from almond flour and butter, these muffins make the perfect snack or breakfast option. Whether you’re craving something sweet or looking for a healthy dessert, these muffins are sure to satisfy your taste buds without the extra carbs. Enjoy!
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Keto Low-Carb Almond Flour Yogurt Blueberry Muffins
These Keto Low-Carb Almond Flour Yogurt Blueberry Muffins are a delicious and healthy treat for anyone following a low-carb or keto diet. Made with almond flour, Greek yogurt, and fresh blueberries, they’re moist, flavorful, and perfect for breakfast or a sweet snack. These muffins are gluten-free, low in carbs, and easy to make, giving you the perfect balance of taste and nutrition!
- Total Time: 30 minutes
- Yield: 12 muffins
Ingredients
- 1 ½ cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ½ cup Greek yogurt
- 2 tablespoons melted butter
- 2 tablespoons sweetener of choice
- 1 teaspoon vanilla extract
- ½ cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together the almond flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, Greek yogurt, melted butter, sweetener, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely
Notes
- Add Nuts: Fold in chopped nuts like walnuts or almonds for extra texture.
- Flavor Variations: Add cinnamon or nutmeg for a spiced twist.
- Sweetener Options: Use your preferred low-carb sweetener like erythritol, monk fruit, or stevia.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Keto, Low-Carb
- Diet: Gluten Free
