Delicious Low-Carb Blueberry Muffins

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

2. Prepare the Batter
Whisk the eggs in a large mixing bowl.
Add the Greek yogurt, vanilla extract, and Swerve, and mix until well combined.
Gradually add the almond flour and baking powder, stirring to form a smooth batter.
3. Fold in the Blueberries
Gently fold the blueberries into the batter, being careful not to break them up too much.

4. Fill the Muffin Tin
Scoop the batter into the muffin tin, dividing it evenly into 10 muffin cups.

5. Bake
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden on top.

6. Cool and Serve
Allow the muffins to cool slightly before removing them from the tin. Enjoy warm or at room temperature.

Serving and Storage Tips