Low-carb Lemon Blueberry Blender Muffins

These Low-carb Lemon Blueberry Blender Muffins are easy, healthy, and gluten-free with only 130 calories each!

Course Breakfast, Dessert

Cuisine American

Keyword breakfast, dairy free, dessert, gluten-free, low-carb, spring, summer

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 130kcal

Preheat oven to 350ºF.
Line a muffin tin with paper liners. Set aside.
Add the Greek yogurt, eggs, lemon juice, lemon zest, Swerve, and vanilla extract to a blender. Blend for about 30 seconds or until combined.
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.
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.
Bake for 25-30 minutes until the tops of the muffins are set and a toothpick inserted in the center comes out clean.
Place the pan on a wire rack, and let the muffins cool in the pan for 10 minutes. Enjoy!

This recipe was adapted from Eat Yourself Skinny food blog.
If you use frozen blueberries, do not thaw as it'll turn your batter blue.
Make sure not to overfill the muffin tins as it will overflow as you bake.
Always double-check that your baking soda and baking powder are not expired as it'll affect the density of your muffins.
To store: Store the muffins in the fridge for up to a week or on the counter for 3 days. Make sure they're in an airtight container.
To freeze: You can freeze the muffins for up to 3 months.