Low-Carb Lemon Blueberry Blender Muffins
These Low-carb Lemon Blueberry Blender Muffins are easy, healthy, and gluten-free and they are only 136 calories each!
These gluten-free and low-carb lemon blueberry blender muffins are ultra moist since they are made with almond flour and contain as many blueberries as you would like squeeze into the batter.
They are also very easy to make because all you need to do is to add all the ingredients (yes, I said ALL) in a blender and press blend! Wow… Is there another low-carb lemon blueberry blender Muffins easy like that? Well… I doubt!
Believe me, there is absolutely nothing fancy about them and I think that’s why I love this recipe. The batter is very simple — almond flour, Greek yogurt, eggs, sweetener, and lemon. It comes together in few minutes since you will add all the ingredients in a blender and hit go. Awesome! Then pour the batter into the muffin pan and 25-30 minutes later you’ve got a delicious muffins ready to be eaten.
Ingredients :
- ½ cup plain Greek yogurt
- 3 eggs
- Juice of 1 lemon
- 2 tsp. lemon zest
- ¼ cup natural Swerve sweetener
- 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
Instructions :
- Preheat the oven to 350 degrees F.
- Line a muffin tin with paper liners. Set aside.
- Add the Greek yogurt, eggs, lemon juice, lemon zest, Swerve, and vanilla extract in a blender. Blend for about 30 seconds or until all is combined.
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