Keto Blueberry Muffins are deliciously low carb and grain-free, and perfect for an easy breakfast or snacks.
Actually blueberry yoghurt muffins. Nothing is more tender than a yoghurt muffin, it really adds something special to the batter.
And these keto muffins are insanely easy to make. You whip the batter up in your blender, add the blueberries, and bake!
MAKE EASY BLUEBERRY YOGURT MUFFINS
Use your blender: I discover that the usage of a blender to whip up my muffin and pancake batters is extremely beneficial.
It’s much less messy, takes only seconds, and it makes the muffin batter more cohesive.
Use parchment or silicone muffin liners: This is actually important in case you don’t want your desserts to paste to the pan! I love my silicone liners and the muffins nearly fall right out of them. Here are the silicone liners.
Stir the berries in after: Get your batter all high-quality and fluffy and blended, after which stir the berries right into the blender jar.
I advocate sparkling berries considering the fact that frozen have a tendency to bleed blue all over, but if frozen is all you have got, the ones paintings too.
- 1 field (5.3-oz.) Two Good Yogurt
- three huge eggs
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 1/2 cups almond flour
- 1/four cup Swerve Sweetener (add extra if the usage of plain yoghurt)
- 2 tsp baking powder
- Water if had to skinny
- 1/2 cup fresh blueberries
- Preheat the oven to 325F and line a muffin pan with 12 silicone or parchment liners.
- Combine the yoghurt, eggs, vanilla, and salt in a blender and mix until clean.
- Add the almond flour, sweetener, and baking powder, and mix again until clean
- If your batter may be very thick, add water 1 tbsp at a time
- The batter ought to be nevertheless thick but pourable, like a thick pancake batter.
- Stir in the blueberries and divide between the organized muffin cups and bake 25 to half-hour, or until firm to the touch and a tester inserted within the centre comes out smooth.