Greek Yogurt Blueberry Muffins
Greek Yogurt Blueberry Muffins are a moist and healthy blueberry muffin.Perfect for breakfast or a snack!Print Pin RatePrep Time: 5 minutesCook Time: 25 minutesCooling time: 5 minutesTotal Time: 30 minutesServings: 24Cook ModePrevent your screen from going dark
Homemade Blueberry Muffins
I do have to warn you, that these blueberry muffins from scratch never lastlong in my house. Like I feel like I make them and they are gone before theyhave even cooled down enough to store them.Because of this I highly suggest that you make a double batch, or plan onmaking these easy homemade blueberry muffins again soon after making the firstbatch.
Coconut Flour Blueberry Muffins
4.1gNet CarbsPrep Time: 15 minsCook Time: 25 minsTotal Time: 40 minsNet Carbs 4.1gFat 8.4gProtein 5gCalories 87kcalAuthor: Carine ClaudepierreKeto blueberry muffins with coconut flour, 100 % dairy-free and gluten-free.New to Keto? Join my Keto Quick Start Guide now to get all the best keto tipsfor beginners, straight to your inbox! Sign me up! * Preheat the oven at 375°F (180°C). * In a large mixing bowl, whisk together the dry ingredients: coconut flour, baking powder, and erythritol. Set aside. * In another bowl, whisk the eggs (at room temperature) along with full-fat coconut cream, melted coconut oil, and vanilla. * Whisk the wet ingredients while incorporating them into the dry ingredients until it comes together and forms a consistent muffin batter with no lumps. * Stir in blueberries (set aside a few of them to decorate the muffins in the next step). Also, if your blueberries are frozen, you can roll the frozen blueberries in 1 tablespoon of coconut flour to prevent them from releasing too much juice into the batter. * Fill evenly a 12-muffin tray filled with muffin paper cases. * Decorate the top of each muffin with few extra blueberries if desired. * Bake for 25-35 minutes or until a skewer inserted in the middle of the muffins comes out clean
* Cool down on a rack and store up to 1 week in the fridge, in an airtight cake box or container. You can also store them for 3 days in a box at room temperature. * You can freeze the muffins in an airtight container and defrost at room temperature the day before. Net carbs: 4.1 grams per muffin.Fruits swap: you can replace blueberries with the same amount as any low-carbfruits. Check out my list of keto low carb fruits for ideas.Nutrition FactsCoconut Flour Blueberry MuffinsAmount Per Serving (1 muffin)Calories 87 Calories from Fat 76% Daily Value*Fat 8.4g13%Carbohydrates 6.8g2%Fiber 2.7g11%Sugar 2.5g3%Protein 5g10%Net Carbs 4.1g* Percent Daily Values are based on a 2000 calorie diet.
How to freeze Blueberry Muffins
I like to make multiple batches of muffins and freeze them so we have them forquick and easy breakfasts. Blueberry muffins are super easy to freeze.Once you have baked your muffins, remove them from the muffin tin and allowthem to cool completely. Place them in a single layer in a plastic freezer bagand lay flat in the freezer.Blueberry muffins will last up to 6 months in the freezer.To reheat the greek yogurt blueberry muffins remove from the freezer and heatin the microwave for 30-45 seconds.
Fresh or Frozen Blueberries?
You can make these blueberry muffins with frozen blueberries or fresh.Personally I love them with fresh the most, but since I freeze blueberries alot when I buy them in bulk when they are in season I also use frozenblueberries at times too.
Greek Yogurt Blueberry Muffins
As an Amazon Associate and affiliate with other networks, I may earn acommission from purchases made through links within this post. For moreinformation read my disclosure pagehere.Published by Lauren on January 26, 2020.Greek Yogurt Blueberry Muffins. These super moist blueberry muffins are madehealthier by using greek yogurt! These delicious homemade blueberry muffinsare golden brown on top, moist and fluffy in the middle and full ofblueberries!”