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
