Description

Delicious and healthy Keto Low-Carb Almond Flour Yogurt Blueberry Muffins that are perfect for a low-carb or keto-friendly diet. These moist and fluffy muffins use almond flour and Greek yogurt for a nutritious boost, with fresh blueberries adding a burst of flavor in every bite. Sweetened naturally with a low-carb sweetener, they make a great breakfast or snack option.

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 (e.g., erythritol, stevia blend)
1 teaspoon vanilla extract

Fruit

½ cup fresh blueberries

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Instructions

Preheat and prepare the muffin tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and make clean-up easier.
Mix dry ingredients: In a medium bowl, whisk together the almond flour, baking powder, baking soda, and salt until evenly 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 fully incorporated.
Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and gently mix until just combined to avoid overmixing, which could make the muffins dense. Then gently fold in the fresh blueberries.
Fill muffin cups: Evenly divide the batter among the 12 muffin cups, filling each about three-quarters full for even baking.
Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cool the muffins: Allow the muffins to cool in the tin for 5 minutes to set before transferring them to a wire rack to cool completely, which helps maintain their shape and texture.

Notes

You can substitute fresh blueberries with frozen blueberries; just do not thaw them to prevent batter discoloration.
Use a sweetener that measures like sugar for best results with the texture.
For a dairy-free version, substitute melted butter with coconut oil and use dairy-free yogurt.
Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
These muffins freeze well; thaw them at room temperature or warm briefly in a toaster oven before serving.