Lemon Blueberry Muffins

  • ½ cup plain Greek yogurt( get the lowest Carb)
  • 3 eggs
  • Juice of 1 lemon
  • 2 tsp. lemon zest
  • ¼ cup Swerve  or sweetener of choice
  • 1 tsp. vanilla extract
  • 3 cups almond flour
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 cup blueberries, fresh or frozen


  1. Preheat the oven to 350 degrees F.
  2. Prep Muffin Tin. Set aside.
  3. Add the yogurt, eggs, lemon juice, lemon zest, Swerve, and vanilla extract in a medium bowl. Mix until all combined
  4. Add the almonds flour, baking powder, baking soda, and salt. mix until incorporated and the batter is smooth.
  5. Fold in blueberries.  and fill each muffin cups about 3/4of the way. Top with additional blueberry if desired.
  6. Bake for 25-30 minutes, until the golden and when a toothpick inserted in the center comes out clean.
  7. cool for 10 minutes

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