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Keto Low-Carb Almond Flour Yogurt Blueberry Muffins Recipe

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Description

These Keto Low-Carb Almond Flour Yogurt Blueberry Muffins are a delicious and healthy treat perfect for a low-carb or keto diet. Made with almond flour and Greek yogurt, these muffins are moist, tender, and packed with fresh blueberries, making them a nutritious option for breakfast or snacks without the guilt of excess carbs.

Ingredients

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
  • 1 teaspoon vanilla extract

Add-ins

  • ½ cup fresh blueberries

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
  2. Mix Dry Ingredients: In a bowl, whisk together the almond flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
  3. Mix Wet Ingredients: In a separate bowl, whisk the eggs, Greek yogurt, melted butter, sweetener, and vanilla extract until smooth and well combined.
  4. Combine Ingredients: Add the dry ingredients to the wet ingredients and mix gently until just combined. Be careful not to overmix to keep muffins tender. Then, carefully fold in the fresh blueberries to distribute them evenly without breaking them.
  5. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full to allow room for rising.
  6. Bake Muffins: Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  7. Cool Muffins: Let the muffins cool in the tin for 5 minutes to set before transferring them to a wire rack to cool completely. This helps prevent them from becoming soggy.

Notes

  • Ensure not to overmix the batter to keep muffins light and fluffy.
  • You can use any keto-friendly sweetener like erythritol, monk fruit, or stevia.
  • Fresh blueberries work best, but frozen can be used—just do not thaw before folding into the batter to prevent color bleed.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Reheat muffins briefly in the microwave or oven before serving for a freshly baked taste.

Find it online: https://slsrecipes.com/keto-low-carb-almond-flour-yogurt-blueberry-muffins-recipe/