Description
These Keto Low-Carb Almond Flour Yogurt Blueberry Muffins are a delicious and healthy treat perfect for a low-carb or ketogenic lifestyle. Made with almond flour and sweetened naturally, they offer a moist texture with bursts of fresh blueberry flavor. These muffins are easy to bake and perfect for breakfast, snacks, or a guilt-free dessert.
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 monk fruit)
- 1 teaspoon vanilla extract
Fruit
- ½ cup fresh blueberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, Greek yogurt, melted butter, sweetener, and vanilla extract until the mixture is smooth and uniform.
- Combine Ingredients: Add the dry ingredients to the wet ingredients and gently mix until just combined. Be careful not to overmix. Then fold in the fresh blueberries carefully to avoid breaking them.
- Fill Muffin Cups: Divide the batter evenly among the lined muffin cups, filling each about three-quarters full.
- Bake: Bake the muffins 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 ensures they firm up properly and don’t break apart.
Notes
- For a dairy-free version, substitute Greek yogurt with coconut yogurt and butter with coconut oil.
- Ensure to use a keto-friendly sweetener to keep these muffins low-carb.
- Do not overmix the batter to maintain a light and fluffy texture.
- Fresh blueberries can be substituted with frozen, but add them frozen to avoid color bleeding.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
