Low Carb Greek Yogurt Blueberry Muffins

Why Make This Recipe

Low Carb Greek Yogurt Blueberry Muffins are a fantastic choice for anyone looking to enjoy a delicious treat without the added carbs. These muffins are soft, flavorful, and packed with protein from Greek yogurt. They make for a great breakfast option or a snack throughout the day. Plus, with the addition of blueberries, you get a burst of freshness in every bite!

How to Make Low Carb Greek Yogurt Blueberry Muffins

Ingredients:

• 1 cup Greek yogurt
• 2 large eggs
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh or frozen blueberries
• Sweetener to taste (e.g., erythritol or stevia)

Directions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
2. In a mixing bowl, combine Greek yogurt, eggs, and vanilla extract.
3. In another bowl, mix almond flour, coconut flour, baking powder, baking soda, and sweetener.
4. Gradually combine the dry ingredients with the wet ingredients until just mixed.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin liners.
7. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool before serving.

How to Serve Low Carb Greek Yogurt Blueberry Muffins

These muffins can be served warm or at room temperature. They are perfect on their own or with a bit of butter spread on top. Enjoy them for breakfast, as a snack, or even as a healthy dessert option!

How to Store Low Carb Greek Yogurt Blueberry Muffins

You can store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator, where they will stay fresh for up to a week. You can also freeze them for up to 3 months. Just thaw them at room temperature or reheat them in the microwave before serving.

Tips to Make Low Carb Greek Yogurt Blueberry Muffins

• Make sure to measure the flours carefully. Too much almond or coconut flour can make the muffins dry.
• If using frozen blueberries, there’s no need to thaw them; just fold them in directly.
• You can adjust the amount of sweetener based on your taste preference.

Variation

Feel free to mix things up by adding nuts or seeds for an extra crunch. You can also try other berries, like raspberries or strawberries, instead of blueberries, for a different flavor.

FAQs

1. Can I use any other type of yogurt?
Yes, you can use any plain yogurt, but Greek yogurt will give the muffins a better texture and add more protein.

2. Can I make these muffins without eggs?
Yes, you can substitute the eggs with flaxseed meal mixed with water (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg).

3. What can I use instead of almond flour?
You can try using other low-carb flours, such as sunflower seed flour, coconut flour (be cautious with the amount as it is very absorbent), or a store-bought low-carb baking mix.

Enjoy baking and savoring these delicious Low Carb Greek Yogurt Blueberry Muffins!

Low Carb Greek Yogurt Blueberry Muffins

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• Author: lydia
• Total Time: 30 minutes
• Yield: 12 servings 1x
• Diet: Low Carb

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Description

Delicious low carb muffins packed with protein from Greek yogurt and fresh blueberries, perfect for breakfast or a snack.

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Ingredients

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• 1 cup Greek yogurt
• 2 large eggs
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh or frozen blueberries
• Sweetener to taste (e.g., erythritol or stevia)

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Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
2. In a mixing bowl, combine Greek yogurt, eggs, and vanilla extract.
3. In another bowl, mix almond flour, coconut flour, baking powder, baking soda, and sweetener.
4. Gradually combine the dry ingredients with the wet ingredients until just mixed.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin liners.
7. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool before serving.

Notes

Store muffins 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 3 months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Snack
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 1 muffin
• Calories: 150
• Sugar: 3g
• Sodium: 200mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 50mg