Blueberry muffins are always a favorite and this recipe takes it into the healthy zone. Note that it calls for one whole tablespoon of baking powder. Yes, I know. That's a lot but you're going to need it for lift. If you don't have Swerve you can use Monk fruit but make sure to start out with a small amount, tasting as you add in more (it will all depend on the strength of your sweetener). Does the yogurt have to be Greek? Yes because that adds to structure. Does it have to be full fat? Yes, because you need the extra fat but since 5 oz is a single pod, you can use it all at once.
I would also recommend that you not use muffin cups on these. Just butter your tins very well or use solid coconut oil.
- 1 cup blueberries
- 3 cups almond flour (try to use as finely graded as you can find, so your muffins aren't gritty!)
- 4 eggs
- 2/3 cup Swerve
- 5 oz of Plain Greek yogurt
- 1tbs baking powder
- 1 tsp vanilla
- Preheat the oven to 375.
- Whisk the eggs and then add the yogurt, vanilla & swerve and mix together.
- Add almond flour and baking powder and mix.
- Carefully fold in the blueberries.
- Divide batter into 10 cups
- Bake for 25 minutes.
