Ingredients
Scale
- 4 eggs
- ½ cup plain Greek yogurt
- 1 tsp vanilla extract
- 3 cups almond flour
- ⅔ cup Swerve sweetener
- 1 tbsp baking powder
- 1+ cups fresh blueberries
Instructions
- Preheat your oven to 375°F and line a muffin tin with paper baking cups.
- In a large bowl, whisk together the eggs, Greek yogurt, vanilla extract, and sweetener until smooth.
- Add the almond flour and baking powder to the wet mixture; stir until combined.
- Gently fold in fresh blueberries, reserving some for topping if desired.
- Fill each muffin cup nearly full with batter and top with extra blueberries if using.
- Bake for 20-25 minutes or until golden brown and firm to touch.
- Allow muffins to cool for at least 10 minutes before removing from the pan.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg