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Low Carb Greek Yogurt Blueberry Muffins

Deliciously moist and fluffy muffins made with fresh blueberries and Greek yogurt, perfect for a healthy snack or breakfast, while keeping carb counts low.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Greek
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 1 cup Greek Yogurt Adds moisture and protein
  • 2 large Eggs Binds the ingredients together
  • 1/2 cup Stevia or Erythritol Natural sweetener that keeps carbs low
  • 2 cups Almond Flour Gluten-free and low carb base
  • 2 teaspoons Baking Powder Helps the muffins rise
  • 1 cup Blueberries Fresh fruit for flavor and texture
  • 1 teaspoon Vanilla Extract Enhances the overall flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the Greek yogurt and sweetener until smooth.
  3. Beat in the eggs and vanilla extract until thoroughly combined.
  4. In a separate bowl, whisk together the almond flour and baking powder.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the blueberries gently.
Cooking
  1. Distribute the muffin batter evenly among the prepared muffin cups.
  2. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Serving
  1. Enjoy the muffins warm or at room temperature.
  2. Pair with a dollop of yogurt or a sprinkle of cinnamon if desired.

Notes

These muffins are ideal for meal prep and can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for up to 2 months.