A great low carb way to start your day, these low carb blueberry muffins are very simple to make.
Scroll up to watch the recipe video!
Preheat your oven to 350 degrees
In a separate larger mixing bowl beat together the eggs, melted butter, fresh lemon juice, vanilla extract, lemon zest, and yoghurt
Mix the dry ingredients with the wet ingredients until well combined. Carefully fold in the blueberries.
Evenly measure out the batter into six muffin cups, and then smooth out the tops a little as the batter will not settle while baking like regular muffins do.
Bake for 25-30 minutes, you can use a toothpick to check if the center of the muffin is cooked.
Serving size - is one muffin, makes six muffins.
Sweetener - these muffins are not super sweet, if you want them sweeter you can add more erythritol, however you may notice that cooling mouth feel if you add too much more so for me the tradeoff was having them not as sweet in order to avoid that.
Nutrition - 6g net carbs per muffin, calculated assuming the erythritol sweetener as having zero net carbs, this may vary if you change the sweetener combination.
Substitutions - you can change the sweetener if you prefer to use something else, this may affect the macros and/or texture.
You cannot replace the almond flour with coconut flour, it's not a one to one substitute.
You can substitute coconut oil (melted) for the butter.
Storage - will keep for a couple of days in an airtight container. You can freeze them for a couple of weeks, the texture deteriorates if you freeze them for too long.