blueberry yogurt muffins

These popular keto blueberry muffins are made with Greek yogurt, for extra tenderness. Deliciously low carb and grain-free, and perfect for an easy breakfast or snacks. 

Keto Blueberry Muffins

eggs

tsp vanilla extract

tsp salt

almond flour

Swerve Sweetener ((add

tsp baking powder

Water

blueberries

Preheat the oven to 325F and line a muffin pan with 12 silicone or parchment liners.

Combine the yogurt, eggs, vanilla, and salt in a blender and blend until smooth.

Add the almond flour, sweetener, and baking powder, and blend again until smooth. If your batter is very thick, add water 1 tbsp at a time. The batter should be still thick but pourable, like a thick pancake batter.

Stir in the blueberries and divide between the prepared muffin cups and bake 25 to 30 minutes, or until firm to the touch and a tester inserted in the center comes out clean.

These mini blueberry streusel muffins are super moist thanks to the combination of butter, oil, and Greek yogurt. Who knew mini blueberry muffins could taste this good?!

Blueberry Streusel Mini Muffins

all-purpose flour

brown sugar

Tbsp unsalted butter (at room temperature)

cinnamon

½ tsp baking soda

tsp kosher salt

Tbsp unsalted butter ((at room temperature))

vegetable oil

sugar

whole milk (plain greek yogurt)

blueberries*

Adjust oven middle position and preheat to 350 F. Line mini muffin tins with muffin liners or grease with cooking spray.

Combine flour, brown sugar, butter, and cinnamon in a small bowl. Use your fingers to crumble together until the mixture resembles wet sand. Set aside.

For the streusel:

In a medium bowl, combine the flour, baking powder, baking soda, and salt and whisk until combined.

In a separate bowl mix together butter, oil, and sugar with an electric mixer until evenly incorporated. Add eggs one at a time, beating in between additions until mixture is smooth and all ingredients are incorporated. Add greek yogurt and mix until just combined.

Gently mix wet ingredients into dry ingredients until mixture forms a thick batter. Carefully fold in blueberries.

Spoon batter evenly into muffin cups, filling about 4/5 of the way up. If you've got a few extra blueberries, press them down gently on top of each muffin, then sprinkle generously with streusel.

Bake muffins until a toothpick inserted comes out clean, about 11-13 minutes. Remove muffins from oven and let stand for 5 minutes before transferring to a cooling rack. Serve warm or at room temperature.

For the muffins:

https://www.wellseasonedstudio.com/wp-content/uploads/2020/05/Blueberry-Streusel-Mini-Muffins-WP.mp4

Recipe video for blueberry streusel mini muffins

Blueberry Streusel Mini Muffins WP

These blueberry yogurt muffins are seriously the best! They are so moist and tender, buttery, and are packed with blueberries. The key to the best blueberry muffins is using yogurt, lemon zest, and not skimping on blueberries. These muffins have an almost plush texture, crunchy brown sugar tops and it's so hard to stop eating them. This recipe is so simple, you only need 1 bowl and a whisk (and no mixer). If your looking for perfect blueberry muffins, look no further - these are our favorite!

Blueberry Yogurt Muffins (best blueberry muffins!)

yogurt (240 grams)

butter (115 grams)

sugar (200 grams)

lemon

vanilla extract

baking powder

baking soda

fine sea salt

flour

blueberries (300 grams)

brown sugar (to sprinkle on top)

Preheat the oven to 375°F/190°C/Gas Mark 5, no fan.

Wash the blueberries, pat them dry with paper towels, set aside.

Prepare a muffin pan (standard size) and line it with 12 paper liners. Spray the liners with a non-stick baking spray (optional).

Add the eggs, yogurt, butter, sugar, lemon zest, vanilla, baking powder, baking soda, and salt into a large bowl. Whisk until well combined.

Add the flour, fold in with a spatula until almost combined (you should still see some streaks of flour in the batter).

Add the blueberries (reserve some blueberries to put on top), fold in with a spatula until evenly distributed and there are no streaks of flour visible. Don't overmix the batter.

Divide the batter evenly between 12 muffin liners.

Put the reserved blueberries on top of the batter, press them in. Sprinkle with brown sugar.

Bake for about 25 minutes or until a wooden skewer/cake tester comes out clean.

Place on a cooling rack to cool slightly then enjoy!

Top 3 blueberry yogurt muffins recipes from across the web

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Keto Blueberry Muffins

Blueberry Streusel Mini Muffins

Blueberry Yogurt Muffins (best blue...

Top 3 blueberry yogurt muffins recipes from across the web

The most viewed blueberry yogurt muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Blueberry Muffins

Blueberry Streusel Mini Muffins

Blueberry Yogurt Muffins (best blue...

The most viewed blueberry yogurt muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine