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!

  • 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
  •   tsp. baking powder
  •  ½ tsp. baking soda
  •  ¼ tsp. salt
  •  1 cup blueberries — fresh or frozen


  1. Preheat the oven to 350 degrees F.
  2. Line a muffin tin with paper liners. Set aside.
  3. 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.
  4. Add the almonds flour, baking powder, baking soda, and salt. Blend on high, stopping to scrape down and stir the ingredients once or twice if it’s necessary or until the batter is smooth.
Please visit Low-Carb Lemon Blueberry Blender Muffins for full instructions.

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