Description

These Keto Low-Carb Almond Flour Yogurt Blueberry Muffins are a delicious and healthy treat perfect for breakfast or a snack. Made with almond flour and Greek yogurt, they are low in carbs and packed with flavor, featuring fresh blueberries and a subtle sweetness, all baked to golden perfection. Ideal for those following a keto diet or anyone looking for a gluten-free muffin 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 (such as erythritol or stevia)
1 teaspoon vanilla extract

Fruit

½ cup fresh blueberries

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Instructions

Preheat and prepare muffin tin. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and make cleanup easier.
Mix dry ingredients. In a medium bowl, whisk together almond flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
Combine wet ingredients. In a separate bowl, whisk the eggs, Greek yogurt, melted butter, sweetener, and vanilla extract until the mixture is smooth and homogenized.
Combine wet and dry ingredients. Pour the dry ingredients into the wet ingredients and gently mix until just combined to avoid over-mixing, which can make muffins dense. Carefully fold in the fresh blueberries to preserve their shape.
Fill muffin cups. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full to allow space for rising during baking.
Bake the muffins. Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a muffin—if it comes out clean, they are done.
Cool the muffins. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. This prevents sogginess and helps them set properly.

Notes

Use a sweetener that measures like sugar for best results; adjust the amount based on your sweetness preference.
For a dairy-free version, substitute Greek yogurt with coconut yogurt and butter with coconut oil.
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheat muffins in a toaster oven or microwave for a few seconds before eating to enhance flavor and texture.
Feel free to use frozen blueberries but do not thaw them before folding into the batter to prevent the batter from turning purple.