Low-carb Lemon Blueberry Blender Muffins

Yield: 12 people
Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins
These Low-carb Lemon Blueberry Blender Muffins are easy, healthy, and gluten-free with only 130 calories each!
Print Recipe
3.55 from 31 votes

Ingredients

  • ½ cup plain Greek yogurt
  • 3 eggs
  • juice of 1 lemon
  • 2 teaspoons lemon zest
  • ¼ cup natural Swerve sweetener
  • 1 teaspoon vanilla extract
  • 3 cups almond flour
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup blueberries — fresh or frozen

Instructions

  1. Preheat oven to 350ºF.

  2. Line a muffin tin with paper liners. Set aside.
  3. Add the Greek yogurt, eggs, lemon juice, lemon zest, Swerve, and vanilla extract to a blender. Blend for about 30 seconds or until combined.

  4. Add the almond flour, baking powder, baking soda, and salt. Blend on high, stopping to scrape down and stir the ingredients once or twice if necessary. Blend until the batter is smooth.

  5. Fold in the blueberries. Divide the batter among the prepared muffin cups. This is very important: Fill each muffin cup ¾ full. Sprinkle with additional blueberries as desired.
  6. Bake for 25-30 minutes until the tops of the muffins are set and a toothpick inserted in the center comes out clean.

  7. Place the pan on a wire rack, and let the muffins cool in the pan for 10 minutes. Enjoy!

Recipe Notes

This recipe was adapted from Eat Yourself Skinny food blog. 
Course: Breakfast, Dessert
Cuisine: American
Keyword: breakfast, dairy free, dessert, gluten-free, low-carb, spring, summer

Nutrition Information

Amount per serving (1/12) — Calories: 130, Fat: 10.1g, Saturated Fat: 1.3g, Cholesterol: 43mg, Sodium: 126mg, Carbohydrates: 7.3g, Fiber: 2g, Sugar: 3.5g, Protein: 1.9g

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