Once baked, let the muffins cool slightly before diving in. These diabetic blueberry muffins are best enjoyed fresh but can be stored for a few days in an airtight container. Whether you’re looking for a quick breakfast option, a mid-day snack, or a treat to accompany your afternoon tea, these muffins are sure to satisfy your cravings while keeping your sugar levels in check.
Ingredients
- 1 cup frozen blueberries
- 3 cups almond flour
- 4 eggs
- 2/3 cup sweetener of choice
- 5 oz of Plain Greek yogurt
- 1tbs baking powder
- 1 tsp vanilla
Preparation
- Preheat the oven to 375° F
- Whisk the eggs and then add the yogurt, vanilla & swerve and mix together.
- Add almond flour and baking powder and mix. Carefully fold in the blueberries. Divide batter into 10. Bake for 25 minutes.
- Allow to completely cool before eating
